Roasted Carrot Dip with Whipped Feta, Dukkah and Honey

In the quiet of my kitchen, when left to cook for my own devices rather than my family, I often find myself returning to a special but easy recipe that has become a comforting constant in my life: roasted carrot dip with feta. This dip is tangy, sweet, crunchy and pungent, a unique appetizer or side dish for when you're feeling experimental.

There's something about the gentle sweetness of roasted carrots mingling with the subtle tang of feta that speaks to both my past and present. Sprinkled with a touch of Egyptian dukkah, sesame seeds, and honey, this layered appetizer presents a study in contrasts, a soliloquy on love and its complexities. 

What's love got to do with carrots, you ask? Well, this humble dip reminds me of sunlit afternoons in my grandmother's garden in Russia, where carrots were pulled fresh from the earth, their leafy tops still dusted with soil. Now, in a kitchen far from those childhood memories, I take the flavors I learned to love in Israel to recreate a piece of that warmth with each batch I make.

The process of making this carrot dip is unhurried and meditative - roasting carrots until they're tender and caramelized, then blending them with creamy feta, yogurt and a whisper of spices. Top with layered flavors and crunchy bits, creating this dish is a ritual that grounds me, connecting me to simpler times while nourishing my present-day family and friends.

Whether spread on a slice of crusty bread or enjoyed with pita chips or crackers, this dip has become more than just food. It's a bridge between then and now, a taste of home no matter where I find myself. In each bite, there's a hint of nostalgia, a touch of comfort, and the quiet joy of sharing something made with care.

• Carrots: The star of the dish, roasted to bring out their natural sweetness. Sweet potatoes can be a good substitute.
• Olive oil: Used for roasting the carrots. Any neutral cooking oil will work.
• Salt and pepper: Basic seasoning to enhance flavors.
• Feta cheese: Adds tanginess and creaminess. Goat cheese is a suitable alternative.
• Greek yogurt: Provides a smooth, creamy texture. Use sour cream or labneh for a different twist.
• Dukkah spice blend: A crunchy, aromatic Egyptian garnish. Za'atar or toasted nuts can be used instead.
• Flaky sea salt: Adds texture and bursts of saltiness. Regular salt works too, but won't provide the same texture.
• Fresh parsley: Brings freshness and color. Cilantro or mint are good substitutes.
• Honey: Balances the savory flavors with a touch of sweetness. Maple syrup is a vegan alternative.
• Sesame seeds: Provides a nutty flavor and slight crunch. Poppy seeds or finely chopped nuts can be used instead.

See recipe card for exact quantities.

Preparation

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roast the Carrots

Toss the carrots with 2 tablespoon olive oil, sea salt, and ground black pepper. Spread the carrots on the prepared baking sheet. Roast for 30 minutes or until the carrots are fork-tender and caramelized. For a different taste, you might like to add roasted garlic to the mix.

Make the Whipped Feta and Carrot Spread

Once the carrots are roasted, let them cool slightly. In the bowl of a food processor, add ¾ of the carrots, feta cheese, and Greek yogurt. Blend until smooth and creamy, scraping down the sides as needed. This easy roasted carrot dip is now taking shape!

Serve 

Spread the whipped feta and carrot mixture onto a serving platter. Use the back of a spoon to create swirls, giving it that vintage kitchen look.

Garnish

Top with remaining roasted carrots. Pour 1 tablespoon of olive oil on top, and about the same of yogurt. Sprinkle with dukkah spice, sea salt, and chopped parsley. Add some honey and sesame seeds.

This roasted carrot dip with whipped feta makes an excellent side dish, perfect as a Thanksgiving side dish or for any gathering. It's quick to put together and full of different tastes and textures. Serve with pita chips or fresh pita bread for a delightful appetizer or snack.

Storage And Freezer Instructions

I recommend storing roasted carrot dip with feta in an airtight container in the fridge. It will stay fresh for up to 5 days when refrigerated properly.

To freeze this dip, I divide it into small containers or freezer bags, removing excess air to prevent freezer burn. I label each with the date and contents, then freeze for up to 3 months. To use, I thaw it overnight in the fridge and stir well before serving to restore its creamy texture. This way, I can enjoy the dip anytime without having to make it from scratch.

If the dip separates after thawing, I blend it briefly to combine the ingredients. A quick zap in the microwave also helps improve consistency.

For best flavor, I like to let the thawed dip come to room temperature before serving. This allows the flavors to fully develop.