Roasted Red Pepper Parmesan Dip
Roasted Red Pepper Parmesan Dip is for those nights when what you need for dinner is a salad, but what you want is a giant bowl of bean 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. Chips and dip are two of these. I’d rather have a smaller portion of real-deal chips and dip and feel satisfied, than eat three times the quantity of the flimsy stuff and wonder why all I’m thinking about afterwards is French fries and brownies.
Roasted Red Pepper Parmesan Dip is a healthy dip for real dip lovers. A vibrant blend of bold red peppers, fresh basil, and salty Parmesan, this dip is big on flavor and low on fat. It’s also sneaky. In place of the gobs of mayo traditionally used to give dips body, I used an unexpected ingredient: cannellini beans. Protein-rich, they make an ideal base for the Roasted Red Pepper Parmesan Dip, because they are both ultra creamy and mildly flavored. Once pureed, they give the dip structure, while allowing the flavor of the roasted red peppers, fresh basil, and Parmesan to shine.
When I’m not eating Roasted Red Pepper Parmesan Dip directly with a spoon (often), my favorite way to enjoy it is with Pasta Chips. I was introduced to Pasta Chips at BlogHer Food, and I am so pumped that they have finally arrived at my local grocery store. I normally pass on baked chips, because most I’ve tried should be lumped into the same category as “cardboard.” Pasta Chips, however, are a whole different bag (did you see what I did there?). Made from semolina flour and booming with flavor, Pasta Chips are the first baked chips I’ve tried that I find totally tasty and completely satisfying.
Pasta Chips have actual heft and crunch, essential for any self-respecting munch session. Other baked chips I’ve tried dissolve on my tongue and would crumble in the face of a bowl of Roasted Red Pepper Parmesan Dip. Not these babies. I was also completely impressed by their flavor. The Spicy Tomato Herb left an actual kick in my mouth, and the Alfredo tasted freakishly like…alfredo. I’m not sure what it says about how far the chip empire has digressed that I was shocked to find a chip that actually delivered on the flavor it promised, but Pasta Chips nailed every single one.
To liven up my lunchbox, I’ve been packing a baggie of Pasta Chips and container of Roasted Red Pepper Parmesan Dip for the office, and I can see the same match working well for school lunches. Looking to sneak veggies and protein into your kids’ diets? Disguise them as Roasted Red Pepper Parmesan Dip, with a side of Pasta Chips for dipping. It worked brilliantly on Ben, who is still the biggest kid I know.
Dip for dinner? Roasted Red Pepper Parmesan Dip says yes.
Roasted Red Pepper Dip
- 1 can cannellini beans — (16 ounces) rinsed and drained
- 1 jar roasted red peppers — (7 ounces) rinsed and drained
- 1/4 cup chopped fresh basil
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves — roughly chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons good quality extra virgin olive oil
- Pasta Chips, — carrots, or other cut veggies, for serving
- 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. Serve with Pasta Chips and veggies.
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