Roasted Carrot Dip with Whipped Feta, Dukkah and Honey

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A hand dips a cracker into a bowl of carrot dip, beautifully garnished with sesame seeds, chopped carrots, herbs, and a drizzle of sauce. The bowl rests elegantly on a marble surface.

Roasted Carrot Dip with Whipped Feta, Dukkah and Honey

Course: Side Dish

Cuisine: Middle Eastern

Keyword: roasted carrot dip

Prep Time:15

Servings: servings

Calories: 204kcal

Taste the Middle East with this roasted carrot dip featuring creamy feta cheese, crunchy dukkah, and a drizzle of honey. Great side dish or appetizer!

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Equipment

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Ingredients

1 pound carrots peeled and cut into 1-inch pieces
2 tablespoons olive oil
Salt and black pepper to taste
8 ounces feta cheese
½ cup Greek yogurt plus 1 tablespoon for garnish
3 tablespoons dukkah spice blend for garnish
1 teaspoon flaky sea salt for garnish
¼ cup chopped fresh parsley for garnish
2 tablespoons honey
Sesame seeds for garnish

Instructions

Preheat oven to 400°F. Coat a baking sheet with parchment paper.
Toss carrots with 1 tablespoon olive oil and season with salt and pepper.
Roast for 25-30 minutes, until tender and caramelized.
In a food processor, blend the feta, carrots and yogurt until smooth and whipped.
Spread the whipped feta-carrot -yogurt mixture on a serving platter.
Arrange some of the roasted carrots over the whipped feta-yogurt.
Drizzle with remaining 1 tablespoon olive oil and remaining tablespoon of yogurt and sprinkle with dukkah, flaky sea salt, and chopped parsley and honey.

Nutrition

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