Whipped Feta Dip:
In a blender or food processor, combine the feta, Greek yogurt, lemon zest and juice, and olive oil.
Blend until smooth and creamy.
Season with salt and pepper to taste.
Transfer to the fridge until ready to serve.
Roasted Carrots:
Preheat the oven to 425°F and line a baking tray with parchment paper.
In a bowl, toss the carrots with the olive oil, hot honey, salt, and pepper until evenly coated.
Spread onto the baking tray and roast for 18–25 minutes (depending on the size of the carrots), or until tender.
To Serve:
Spread the whipped feta onto a serving plate, using the back of a spoon to create a swirl in the center.
Arrange the warm roasted carrots on top.
Finish with any optional toppings, such as extra hot honey, crushed pistachios, pomegranate seeds, and parsley.
Additional Notes:
You can make the whipped feta by hand in a bowl, but it won’t be as smooth. If doing so, it is recommended to pass it through a fine mesh strainer before serving.
The whipped feta can be made ahead and stored in an airtight container in the fridge for up to 5 days.
For a looser consistency, add more Greek yogurt and lemon juice as needed.
