Roasted Red Pepper, Carrot, and Feta Dip
Difficulty : Super easy
Preparation time:
50m
This recipe makes quite a large batch so any leftovers will last in the fridge for about a week which is great for snacks. It's yummy with rice cakes, corn cakes or carrot and other veg sticks!
Ingredients
For 8 Serving(s) (
)
Recipe
- 5 Carrot(s)
- 3 Red pepper
- 200 grams Feta cheese
- 3 tablespoon(s) Olive Oil
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 135 kcal
- Sugars (g): 4g
- Carbs: 7g
- Fat: 11g
- Saturated fat (g): 5g
- Proteins: 5g
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Directions
- Preheat the oven to 200C
- Rub the red peppers lightly with olive oil and place them whole into a roasting dish along with the whole carrots.
- Roast in the oven for 30-45 minutes until the carrots are tender when pierced with a knife and the skins of the peppers are blackened.
- Put the peppers into a bowl and cover the bowl with cling film. The steam that this creates helps to peel the skins off once cooled.
- When they've cooled (approx 15 mins) peel the skins off with your fingers. Be careful not to rinse the peppers or discard any of the lovely juices that have formed at the bottom of the bowl as this will add great flavour to the dip. Discard the seeds from inside the peppers.
- Tear up the carrots roughly to make it easier to blend them, and tip into a food processor along with the peeled peppers and their juices, and feta cheese.
- Turn on the processor and while everything is blending slowly pour in the olive oil through the spout. Check the consistency as you go and add a little bit more olive oil if you want smoother consistency. Blend until smooth. Season with sea salt and pepper and serve.
Tags:
healthy snack, dip
