This creamy Carrot and Roasted Red Pepper Feta Dip makes for a delicious appetizer or snack, and it's also a great sandwich spread! It's so easy to make and it's always a hit.
Whenever I need any easy dip that I know everyone will love, this is my first choice! It's silky smooth (thanks to the addition of white beans), packed with flavor and a little spice, and the feta makes it tangy, salty and delicious.
This is the perfect dip to serve with your next appetizer spread. Try it with naan, pita or our homemade rosemary olive oil crackers!
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Roasted Red Pepper Feta Dip Ingredients
- Red bell peppers: You can also use roasted red peppers from the jar, but you have to roast the carrots and garlic anyways, so you might as well roast the peppers, too. Plus, we think fresh always tastes best! The skin should be easy to peel off once they're roasted.
- Carrots: Cut them into roughly 1-inch pieces so they roast at the same rate as the peppers.
- Feta: We prefer to use feta from a block versus crumbled feta, but either will work fine here.
- White beans: Cannellini or navy beans are both great options.
- Garlic: We use an entire head of roasted garlic in this dip! If you're not the biggest fan of garlic, feel free to just use a few cloves and save the rest for another recipe.
- Lemon juice: Freshly squeezed always tastes best!
- Olive oil: This helps loosen up your dip and adds extra flavor.
- Salt: We always use kosher salt unless otherwise noted. If you're using table salt or fine sea salt, you should add less than this recipe states.
- Smoked paprika: The smokiness pairs so well with roasted red peppers! If you're not a fan, leave it out, or try regular paprika instead.
- Red pepper flakes: Adds the perfect spicy kick to this dip! If you prefer a milder dip, leave them out.
How to Make this Roasted Red Pepper Feta Dip Recipe
PREP: Preheat oven to 400˚F.
STEP 1: Slice the top off of the head of garlic, exposing the cloves. Drizzle the garlic with some olive oil and salt, then wrap in aluminum foil.
STEP 2: Place the garlic on a sheet pan with the red peppers (skin side up) and carrots. Drizzle more oil and salt on the peppers and carrots. Roast for about 30 minutes, until the carrots are fork tender. The garlic may need up to 45 minutes.
Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard.
STEP 3: Add all ingredients to a blender or food processor and blend until completely smooth.
STEP 4: Optional: serve with olive oil, pomegranate arils, fresh herbs and a sprinkle of paprika.
Substitutions and Variations
- Beans: You can experiment with different types of beans, like garbanzo beans (chickpeas) or even cooked red lentils.
- Make it vegan: Just leave out the feta! If you do leave out the feta, you will want to decrease the quantities of paprika, red pepper flakes and salt. Alternatively, you can substitute feta for a nondairy option.
- Not a fan of carrots? Just leave them out and add in one more bell pepper!
- Spices: If you prefer less spice/a more neutral flavored dip, leave out or lessen the amount of smoked paprika and red pepper flakes.
Storage
Store the dip in an airtight container in the refrigerator for 5-7 days.
Tips and FAQ
Top tip
For the smoothest possible dip, remove the skin from the roasted red peppers before blending. This isn't 100% essential if you have a high powder blender, but if you don't, you may end up with pieces of unblended skin in the dip.
More tips
- This roasted red pepper feta dip is delicious on its own, with pita, naan, chips and/or fresh vegetables for dipping. We also love it with our homemade rosemary olive oil crackers!
- This roasted red pepper feta dip would also be fantastic spread onto a sandwich or crostini.
- We use the entire head of roasted garlic in this dip. It adds so much flavor without overpowering the rest of the ingredients! If you're not a big garlic fan, though, you can just use half or a few cloves, and save the rest for another recipe.
- Keep in mind that this dip is fairly spicy if you use the full amount of red pepper flakes.
This likely has to do with your blender. If your blender is having a tough time blending all of the ingredients, add in a little bit of water or milk just to get it moving again. You can also save some of the liquid from the can of white beans and use that instead.
More dip recipes
Looking for other recipes like this? Try these:
Tried this recipe?
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Roasted Carrot and Red Pepper Feta Dip
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This creamy Carrot and Roasted Red Pepper Feta Dip makes for a delicious appetizer or snack, and it's also a great sandwich spread! It's so easy to make and it's always a hit.
Ingredients
- 2 red bell peppers, deseeded and sliced in half
- 3 large carrots, cut into 1-inch pieces
- 1 head of garlic
- Olive oil & salt to taste
- 1 15 oz can white beans
- 7 oz feta cheese
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 ½ tsp kosher salt
- 1 ½ teaspoons smoked paprika
- ½-¾ teaspoon red pepper flakes
Instructions
- Preheat oven to 400˚F.
- Slice the top off of the head of garlic, exposing the cloves. Drizzle the garlic with some olive oil and salt, then wrap in aluminum foil.
- Place the garlic on a sheet pan with the red peppers (skin side up) and carrots. Drizzle more oil and salt on the peppers and carrots. Roast for about 30 minutes, until the carrots are fork tender. The garlic may need up to 45 minutes.
- Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard.
- Add all ingredients to a blender or food processor and blend until completely smooth.
- Optional: serve with olive oil, pomegranate arils, fresh herbs and a sprinkle of paprika.
Notes
Store the dip in an airtight container in the refrigerator for 5-7 days.
We use the entire head of roasted garlic in this dip. It adds so much flavor without overpowering the rest of the ingredients! If you're not a big garlic fan, though, you can just use half or a few cloves, and save the rest for another recipe.
Keep in mind that this dip is fairly spicy if you use the full amount of red pepper flakes.
For the smoothest possible dip, remove the skin from the roasted red peppers before blending. This isn't 100% essential if you have a high powder blender, but if you don't, you may end up with pieces of unblended skin in the dip.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dips
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 104
- Sugar: 2.5 g
- Sodium: 256.9 mg
- Fat: 4.9 g
- Carbohydrates: 10.8 g
- Fiber: 2.9 g
- Protein: 4.7 g
Melissa says
A question: This looks delicious! I would love to make it in advance for a family vacation (without a blender). Would it freeze reasonably well? I would think so, because there's nothing really to separate, but love to know what you think.
Tida says
Could you serve them cold? Or is it better served warm?
Lexi says
We usually serve this room temp.
Melissa Case says
KAPOW! This is so SO good. Super easy to pull together and the flavor is out of this world (and love the smoky, spicy kick from the paprika and red pepper). Served this with veggies (alongside our Christmas tree cheese ball, TYVM) and it was a huge hit.
Diane says
I just tried this recipe. It's delicious! I cut out some of the salt but it's still pretty salty. Next time, I'll cut out even more of the salt. I enjoyed it with crackers, celery and carrot sticks. This recipe is a keeper for me! Thanks for sharing this recipe. 🙂