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Delicious roasted carrot and red pepper feta dip served in a bowl

Roasted Carrot and Red Pepper Feta Dip

A creamy and comforting dip that blends roasted carrots and red bell peppers with tangy feta and white beans, perfect for snacks or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Gluten-Free, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 whole red bell peppers, deseeded and sliced in half Roasting brings out their sweetness
  • 3 large carrots, cut into 1-inch pieces About 2–3 cups
  • 1 head of garlic, top sliced off We’ll roast it whole
  • 2-3 tablespoons olive oil For roasting and flavor
  • to taste salt Start with a light sprinkle before roasting
  • 1 15 oz can white beans, drained and rinsed Cannellini or great northern
  • 7 oz feta cheese, crumbled Choose your favorite gluten-free feta
  • 1/4 cup freshly squeezed lemon juice About 1 medium lemon
  • 2 tablespoons olive oil For blending
  • 1 1/2 teaspoons kosher salt Start here and adjust to taste
  • 1 1/2 teaspoons smoked paprika For warmth and depth
  • 1/2-3/4 teaspoon red pepper flakes Optional, for gentle heat
Optional Add-ons
  • Pomegranate arils For a sweet, juicy pop on top
  • Fresh herbs (chopped parsley, dill, or cilantro) For brightness
  • Toasted pine nuts or chopped walnuts For crunch
  • A drizzle of honey If you enjoy a touch of sweet to balance the tang
  • Lemon zest For a sharper citrus perfume
  • Ground cumin A pinch can add a warm, earthy note

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Prep your vegetables while the oven heats.
  2. Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil.
  3. Arrange red pepper halves and carrot pieces on a sheet pan with garlic. Drizzle with olive oil and sprinkle with salt.
Cooking
  1. Roast the vegetables for about 30–45 minutes until tender and lightly charred.
  2. Place roasted peppers in a bowl and cover to steam for 10 minutes. Peel the skins once cooled.
  3. Squeeze the garlic cloves from their skins.
Blending and Serving
  1. In a blender, combine roasted carrots, garlic, peel off pepper skins, white beans, feta, lemon juice, olive oil, salt, smoked paprika, and red pepper flakes.
  2. Blend until smooth, adjusting with warm water or more olive oil if needed.
  3. Serve warm or at room temperature with garnishes.

Notes

This dip can be made dairy-free by using firm tofu instead of feta. It can be stored in the refrigerator for 3–4 days.