Roasted Red Pepper Dip is for those nights when you feel like what you should eat for dinner is a salad, but what you want for dinner is a giant bowl of dip, a bag of chips, and no regrets.
Despite my penchant for creating lower-guilt versions of classic dishes, the “light” versions of certain foods cause me immediate skepticism. Dip falls into this category.
Fear not, fellow healthy dip skeptics! This roasted red pepper dip is beyond satisfying, even for us real-deal dip lovers.
Despite a short and nutritious ingredient list, the flavors here are bold and bright.
A vibrant blend of roasted red peppers, fresh basil, garlic, and salty Parmesan cheese, this dip is full on flavor and low on fat.
Its irresistibly creamy texture comes from the addition of one sneaky, wholesome ingredient. This secret ingredient also helps make the dip quick and easy to prepare at a moment’s notice.
The Secret to the Best Roasted Red Pepper Dip
In place of the gobs of mayo traditionally used to give dips body, I used an unexpected ingredient: cannellini beans. Here are a few of the reasons why I love using white beans in this recipe:
- Unlike a roasted red pepper dip with Greek yogurt, sour cream, or cream cheese, the beans are protein- and fiber-rich, ultra creamy, and mildly flavored. You can’t even taste them!
- Once pureed, beans give the dip its structure, then disappear into the background. It’s the roasted red peppers, basil, garlic, and Parmesan that shine.
- Cannellini beans are an inexpensive pantry staple with a long shelf life, making this dip accessible anytime a craving strikes.
How to Make Roasted Red Pepper Parmesan Dip
For the dip, I used this incredibly easy homemade Roasted Red Peppers recipe, but a jar of store-bought roasted red peppers will also work famously.
The Ingredients
- Roasted Red Peppers. Once roasted to perfection, red peppers become caramelized, sweet, and unbelievably flavorful. They turn this simple dip into something truly special.
- Cannellini Beans. My sneaky addition that helps make the dip filling and creamy. My taste-testers agree: you’d never suspect this recipe contains beans.
- Parmesan. A must-have cheesy addition. If you need this to be a vegan roasted red pepper dip, you could omit it or try nutritional yeast instead.
- Basil. Fresh basil adds wonderful flavor to this Italian roasted red pepper dip.
- Lemon Juice. To make the flavors pop.
- Garlic. A delicious complement to the roasted red peppers.
The Directions
- Pat the beans and peppers dry.
- Add all the ingredients (except the olive oil) into a food processor.
- Puree until smooth, drizzling in the olive oil. ENJOY!
Red Pepper Dip Storage Tips
- To Store. Refrigerate leftover dip in an airtight storage container for up to 4 days.
- To Freeze. Leftover dip can be frozen in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and stir well before serving.
How to Serve Roasted Red Pepper Dip
This Mediterranean roasted red pepper dip is a master in the arts of versatility and ease. Here are a few of my favorite ways to serve it:
- With Dippers. When I’m not eating this dip directly with a spoon (often), my favorite way to enjoy it is with pita chips or raw vegetables. (These Zucchini Fries would be another fun dippable option.)
- On Roasted Veggies. We love this dip served alongside a bed of roasted veggies (like Roasted Brussels Sprouts, Cauliflower Steaks, or Roasted Broccoli and Carrots).
- On a Sandwich. Spread a layer of this dip inside your sandwich of choice for a tasty flavor element.
- On Protein. Use this dip as a simple topping for your favorite protein. I think it would be delish with Grilled Chicken Tenders or Grilled Cod.
More Delicious Dip Recipes
Recommended Tools to Make this Recipe
- Food Processor. The perfect tool for making creamy dips like this red pepper dip or this Feta Dip.
- Citrus Juicer. One of the few specialty kitchen tools I highly recommend purchasing.
- Jars. These are great for portioning or freezing your dip.
Dip for dinner? This roasted red pepper dip says, “bon appétit!”
Roasted Red Pepper Dip
Ingredients
- 1 can low-sodium cannellini beans rinsed and drained; 15 ounces
- 1 jar roasted red peppers drained; 7 ounces
- 1/4 cup loosely packed fresh basil leaves
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
- 2 garlic cloves peeled and left whole
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Gently pat the rinsed beans and red peppers dry to remove excess moisture.
- In the bowl of a food processor fitted with a steel blade, place the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
- Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.
Nutrition
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Just made this to take to a party. Delicious and so quick to make!
Hooray! I’m so happy to hear that Pam. Thanks for trying the recipe and letting me know!
This was delicious but I have a lot left over after my first serving. How long would you suggest storing it in the fridge for?
Hi Katie! I think if you cover it tightly, it should be fine for a few days. We used some of the leftovers as a sandwich spread, and it was d-lish. I’m glad you enjoyed the recipe!
I just made this dip to go with some veggies. It is absolutely delicious. I would not change a thing. It is great for my weight watchers diet.
Pat, I’m so glad the dip turned out to be a winner for you! Thanks for taking the time to leave this great review!
I served this with carrots and potato crackers last night, and it got a thumbs-up from everyone. Today I put some of the leftover dip on a sweet potato for lunch. It was fantastic!
Jill, thanks for giving the recipe a try and taking the time to leave this review too!
Can I substitute the beans for chickpeas?
Hi Sarah! I’ve only tested the recipe as written, but I think it would work fine. I hope you enjoy it!
Just found your site and just found this great Dip recipe! I so applaud your use of Cannellini beans since garbanzos don’t seem to like me. Your combination of other ingredients makes this Dip incredibly memorable! I plan to smear this within a Pita and add Cuke, tomato and onion slices. Yum! Thanks, Erin; I’ve checked out more of your recipes to try soon!
Thank you for sharing this kind comment, Peg! I hope you love the dip!
This is soooooo delicious. Made this tonight with multigrain pita chips!! Will make again and again. Thanks !!
I’m so happy that you enjoyed it, Lisa! Thank you for sharing this kind review!
I am excited to try this recipe! If I am using home-roasted pepper, do you know how many I’d need for this recipe? Thanks!
Hi Katharine! You’ll want to use about 7 ounces of roasted peppers. I hope this helps and that you enjoy the recipe!
I used feta instead of parmesan and it worked out great! Delicious recipe, thank-you!
YUM! So pleased to hear that Kristen, thank you for sharing!!
Hard to rate this recipe since it omits the amounts of ingredients. How much parmesan? How much olive oil? Or are we just supposed to wing it?
Hi Jane! All the ingredient amounts can be found in the recipe card at the bottom of this post. If you click the “Jump to Recipe” button at the top of the post, it will take you directly there. I hope this helps!
This dip is amazing and so delicious. I have a lot left can I freeze it?
I’m so happy that you enjoyed it, Faye! Leftover dip can be frozen in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and stir well before serving.
Lots of fresh ingredients needed. But worth the taste.
Hi Jan! So glad you enjoyed the recipe! Thank you for this kind review!
I made it last week as per your recipe. Really, really good. I spread it on bread instead of mayo for chicken sandwiches, on fried eggs, as a dip for veggies or chips. Great fresh taste and will make it again. Very multi use.
Hi John! So glad you enjoyed the recipe! Thank you for this kind review!
I just made this as a side for our fondue night (also used your stellar fondue recipe). Got so many compliments, and it was so easy to make! We think the fresh basil really takes it to the next level. Thanks for another fantastic recipe.
Hi Mackenzie! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin! I’m new to your site and looking forward to trying many of your recipes. For the roasted red pepper dip, is it possible to make it in a Vitamix blender instead; I don’t own a food processor.
Hi Carolynn! I’ve only ever made it in the food processor so it would be hard to advise. If you decide to experiment, let me know how it goes!
So easy and absolutely delicious!
Hi Melinda! So glad you enjoyed the dip! Thank you for this kind review!
Can you make your own beans and use them?
Hi Cathy! I’ve only tested the recipe as written so it would be hard to say. If you decide to experiment, let me know how it goes!
can this dip be frozen?
Hi Debbie! Yes it can! You’ll find all of the details under the section “Red Pepper Dip Storage Tips”. Hope this helps!