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 13 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
  • ¼ cup loosely packed fresh basil leaves
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons freshly squeezed lemon juice about ½ medium lemon
  • 2 garlic cloves peeled and left whole
  • 1 teaspoon kosher salt
  • ½ 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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




73 Comments

Leave a comment

  1. I made the Roasted Red Pepper Pasta from Minimalist Baker earlier this week and now I am obsessed with all things roasted red pepper. Perfect timing!

  2. I’m ALL about dips – low fat, full fat, mostly cheese: I’ll take `em all, thanks. But I especially can’t resist red pepper dips. They let me claim I’m eating vegetables while really just fulfilling my never-ending hunger for dippy deliciousness.

  3. Love the idea of using beans in this dip!! I want to try this and not tell my husband about the beans and see what he says. He says he doesn’t like beans but I bet he would never know!!!

    1. I love how sneaky you are! And you seriously cannot taste the beans at all. It’s all roasted red pepper and Parm goodness!

  4. I love using cannellini beans in dips! This one is a total winner – I love roasted red peppers, and all those Italian flavorings are perfection. I’ve never heard of Pasta Chips before but I should check them out! They sound great.

  5. This has tailgating written all over it! Lord knows most people’s version of tailgating food could be amped up a bit, and this sounds delicious!

  6. Erin, oh my gawd, I love this dip! and LOVE Pasta Chips. . since BlogHer Food, I’ve been picking up bags at the grocery store .. love them. And you can bet this dip will be making an appearance for us on family movie nights (when we indulge in everything cheesy and dippy).

  7. Arghhh this is too good!!! I love roasted red peppers and usually make a sauce but this dip is just going to be dangerous!

  8. I’m the same way about light dips and chips-NOT worth it! But this looks delicious! I wonder how greek yogurt would fair in a homemade dip instead of mayo?

    1. Julia, I swap Greek yogurt for mayo in A TON of dips. You can use up to half, and it’s totally undetectable, though I usually swap almost 100% because I have a mayo version that dates from childhood. I say play around and find the right balance for you!

  9. I’m doing a happy food dance over here for this yummy dip! And those chips… I need to get my mitts on ’em.

  10. This is one good looking dip! And I’m the same way – normally I’d rather eat less of full-fat etc. but this looks too good to pass up!

  11. Oooh, this dip looks so so good! I love roasted red peppers and adding bean in here is such a fab idea! And those pasta chips sound awesome!

  12. Want. No, I take that back. Need. This is my kind of dip — fresh, flavorful, and packed with hidden protein?! It just doesn’t get any better than that. And I have never even heard of these magical pasta chips you speak of, so I am totally going to be keeping my eye out the next time I go to the store. They sound perfect!

  13. Gorgeous! I love chips and dips (and like you, I’d rather have quality over quantity!) This roasted red pepper dip is a major winner. Thank you for sharing it!

  14. This dip looks phenomenal. Yes, I really do mean that! The Mr. is VERY into dips so I’ve got to show him this to whip up! I’ve got a jar of roasted red peppers in the pantry right now. Pinning this!

  15. This looks delicious! I love the idea of using beans to lighten up a dip (and this will let me sneak beans into my bean-hating boyfriend’s diet, heheh) I’ll be on the lookout for those pasta chips too!

    1. The man doesn’t like beans??? Oh my, I don’t know what we would eat if Ben didn’t like beans, LOL. I fully support your sneaky ways!

  16. YUM! I am with you on eating smaller portions of the real deal; no point in trying a “diet” version, since I know it won’t be nearly as good, right? This dip looks delish!

  17. Nom Nom Nom…. I want a bucket of this dip and bag of chips now. I love love love roasted red capo / peppers, its strange, but I only love peppers when they have been roasted. LOL! Such a picky little eater. :)

    1. I love peppers raw myself, but the roasting is MAGIC! It makes them so sweet and wonderful, they are practically their own food. Thanks so much Anna!

  18. Hi, Erin! This really reminds me of a popular dip in Greece with paprika and feta, but it looks exactly like this. This is definitely healthier, though. I love the cannelini bean trick!

  19. We made this red pepper dip this week and really loved it! Loaded with flavor, so healthy, and filling. We enjoyed it not only as a dip but with other combinations too. It’s so good spread on a toasted baguette topped with tuna (I’d recommend tuna packed in olive oil if possible). It’s also great as a side dish to a salad, like you would do with hummus. It’s also good as a topping to grilled asparagus, and also on Spanish tortilla (omelet with potatoes). (Delicious by the spoonful as well…!) Definitely will be making this one again! Thanks Erin for sharing another great recipe!5 stars

    1. Hi Ana! I’m so so excited that you enjoyed this dip. Great idea on the tuna and other uses too. You are making me hungry :) Thanks so much for letting me know you tried it and sharing your thoughts. It always makes my day!

    1. I am so excited to hear that! Thanks for trying the recipe and for letting me know. And if the dip disappears before your guests arrive, your secret is safe with me :-)

  20. 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

  21. 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!

  22. 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

  23. 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!

  24. 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!

  25. 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.