Roasted Red Pepper Dip
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.
- 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.
- 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 our creamy 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
- 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 good quality extra-virgin olive oil
- 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.
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