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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.

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1. PREP: Preheat oven to 400˚F.

2. 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.

3. 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.

4. Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard.

5. Add all ingredients to a blender or food processor and blend until completely smooth.

6. Optional: serve with olive oil, pomegranate arils, fresh herbs and a sprinkle of paprika.

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.

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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.

Store the dip in an airtight container in the refrigerator for 5-7 days.