Roasted Carrot and Red Pepper Feta Dip

Method

1. 1
   Preheat oven to 400°F.
2. 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. 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. 4
   Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard.
5. 5
   Add all ingredients to a blender or food processor and blend until completely smooth.
6. 6
   Optional: serve with olive oil, pomegranate arils, fresh herbs and a sprinkle of paprika.