Roasted Red Pepper and Feta White Bean Dip
Roasted Red Pepper and Feta White Bean Dip
Ingredients
For the Roasted Vegetables
- 2 red bell peppers, halved and seeded
- 2 carrots, peeled
- 1 head garlic, halved horizontally
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the Dip
- 1 1/2 cups cooked white beans, such as cannellini or great northern, rinsed and drained
- 4 ounces feta cheese, crumbled
- 1 teaspoon smoked paprika
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon smoked paprika, for dusting
- 2 strips roasted red bell pepper, reserved from roasting
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Arrange the halved red bell peppers (cut side down), peeled carrots, and halved head of garlic on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.
⏱️ 5 min
- 3
Roast for 25-30 minutes, or until the vegetables are tender and slightly charred. The red bell peppers should have softened and the garlic cloves should be golden brown.
⏱️ 30 min•🌡️ 400
- 4
Once roasted, remove the baking sheet from the oven. Carefully peel the skin from the red bell peppers. Squeeze the softened garlic cloves from their skins.
⏱️ 5 min
- 5
Transfer the peeled red bell peppers (reserving 2 strips for garnish), roasted carrots, and roasted garlic cloves to a food processor. Add the cooked white beans, crumbled feta cheese, and 1 teaspoon of smoked paprika.
⏱️ 5 min
- 6
Process until the mixture is smooth and creamy. If the dip is too thick, add a tablespoon of water or olive oil until desired consistency is reached.
⏱️ 5 min
- 7
Pour the finished dip into a serving bowl. Garnish with fresh chopped parsley, a light dusting of smoked paprika, and the reserved strips of roasted red bell pepper.
⏱️ 5 min
- 8
Serve immediately with warm flatbread or your favorite dippers.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Red Pepper and Feta White Bean Dip
Ingredients
For the Roasted Vegetables
- 2 red bell peppers, halved and seeded
- 2 carrots, peeled
- 1 head garlic, halved horizontally
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the Dip
- 1 1/2 cups cooked white beans, such as cannellini or great northern, rinsed and drained
- 4 ounces feta cheese, crumbled
- 1 teaspoon smoked paprika
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon smoked paprika, for dusting
- 2 strips roasted red bell pepper, reserved from roasting
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Arrange the halved red bell peppers (cut side down), peeled carrots, and halved head of garlic on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.
⏱️ 5 min - 3
Roast for 25-30 minutes, or until the vegetables are tender and slightly charred. The red bell peppers should have softened and the garlic cloves should be golden brown.
⏱️ 30 min•🌡️ 400 - 4
Once roasted, remove the baking sheet from the oven. Carefully peel the skin from the red bell peppers. Squeeze the softened garlic cloves from their skins.
⏱️ 5 min - 5
Transfer the peeled red bell peppers (reserving 2 strips for garnish), roasted carrots, and roasted garlic cloves to a food processor. Add the cooked white beans, crumbled feta cheese, and 1 teaspoon of smoked paprika.
⏱️ 5 min - 6
Process until the mixture is smooth and creamy. If the dip is too thick, add a tablespoon of water or olive oil until desired consistency is reached.
⏱️ 5 min - 7
Pour the finished dip into a serving bowl. Garnish with fresh chopped parsley, a light dusting of smoked paprika, and the reserved strips of roasted red bell pepper.
⏱️ 5 min - 8
Serve immediately with warm flatbread or your favorite dippers.