"Savor the Spicy Blend: A Tangy Journey into Roasted Pepper & Carrot Feta Dip Delight!"

We can’t stop eating this!! It’s smoky, super creamy, a little sweet, so flavorful AND it’s easy to make.

White beans make this dip extra creamy (& add a little plant-based protein!) and it gets a ton of flavor from roasted garlic, smoked paprika and red pepper flakes.

Bookmark the RECIPE and give it a try asap!

Roasted Pepper & Carrot Feta Dip

Ingredients:

2 red bell peppers, deseeded and sliced in half
3 large carrots, cut into a few pieces
1 head of garlic
Olive oil & salt
1 15 oz can white beans
7 oz feta cheese
Juice from 1 1/2 large lemons (~1/4 cup)
2 tbsp olive oil
1 1/2 tsp salt
2 tsp smoked paprika
3/4 tsp red pepper flakes

Preheat oven to 400F. Slice the top off of the garlic, exposing the cloves. Drizzle the red peppers, carrots and garlic with olive oil and season with a little salt.

Roast for 30 minutes, until carrots are fork tender. 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.

Serve with olive oil, parsley, more paprika and warm pita or naan. Enjoy!!

Tag us if you make this! It’s amazing on its own, or in sandwiches, etc. I could even see it as a pasta sauce 👀🍝