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.

Roasted red pepper dip in a bowl

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.

Easy roasted red pepper dip in a bowl

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

  1. Pat the beans and peppers dry.
    Ingredients for healthy dip in a food processor
  2. Add all the ingredients (except the olive oil) into a food processor.
    Dip being made in a food processor
  3. 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.
A bowl of roasted red pepper dip with pita chips

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

A pita chip in a bowl of dip

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 in a bowl

Roasted Red Pepper Dip

5 from 10 votes
Easy Roasted Red Pepper Dip with Parmesan has vibrant Italian flavor, healthy ingredients and quick prep. Great for snacks, parties and more!

Prep: 5 mins
Cook: 0 mins
Total: 5 mins

Servings: 16 servings

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

Serving: 1(of 16); about 2 tablespoonsCalories: 42kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 1mgPotassium: 18mgFiber: 1gSugar: 1gVitamin A: 92IUVitamin C: 7mgCalcium: 33mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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77 Comments

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  1. 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? 5 stars

    1. 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!

  2. 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. 5 stars

    1. 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!

  3. 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!5 stars

  4. 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!

  5. 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!

    1. Hi Katharine! You’ll want to use about 7 ounces of roasted peppers. I hope this helps and that you enjoy the recipe!

  6. 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?

    1. 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!

    1. 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.

  7. 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.

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