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 โlightโ 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 Iโm 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 appรฉtit!”
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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You know how I feel about low-fat, light cheese! This dip looks awesome!
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!
I have those kind of nights every night! I triple love dips. Pinned.
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.
I LOVE roasted red peppers…fabulous dip!
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!!!
I love how sneaky you are! And you seriously cannot taste the beans at all. It’s all roasted red pepper and Parm goodness!
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.
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!
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).
Arghhh this is too good!!! I love roasted red peppers and usually make a sauce but this dip is just going to be dangerous!
Now I want to find pasta chips! They look great.
The dip looks better! Love the protein punch!
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?
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!
I’m doing a happy food dance over here for this yummy dip! And those chips… I need to get my mitts on ’em.
This looks like my kind of dip and chips!
Greatest dip ever, this sounds so good!!!
Love roasted red peppers and love any and all dips! This looks awesome!
I could make a lunch out of this! Love roasted red peppers!
Definitely wouldn’t miss the full-fat chips and dip here! Yum!!
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!
Gosh, I TOTALLY want just a bowlful of this dip and bag of chips for my dinner tonight. I adore roasted red pepper-anything!
Pass the chips please. Love the vibrant color and the creamy texture of this dip!
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!
Thank you so much Kelly! I am such a roasted red pepper lover too.
The Dip looks amazing!! This will be a big hit if youโre having a big get together Love it!! :)
Thank you Erin for the nice dip.
Thank YOU Liz! Have a great weekend!
I love roasted red peppers! I can’t wait to give this dip a try :)
I love them too Ashley! If you are a fan of roasted red peppers, you would definitely enjoy this dip.
Yes to chips and dip for dinner!! I’ll have to try those pasta chips soon.
I’m always up for chips for dinner!!
I knew I liked you! Thanks doll :-)
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!
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!
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!
What! Yum. This is the perfect dip for late summer / early fall, and oh so elegant. Pinning!
Thanks you so so much Cheryl! Bon appetit :-)
Mmmnmm looks delicious!
I’m having people over for some cheese & wine tonight, wonder if this dip will go well? Think it might!!
{Teffy’s Perks} X
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!
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!
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!
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. :)
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!
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!
I LOVE that dip Helen! Now you have me wanting to try a version of this with feta. Yum!
THIS DIP!!! I want it…
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!
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!
This recipe is delicious and I must stop snacking on it or my guests won’t get any, lol!
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 :-)
What temperature is this served at? Can it be made ahead of time and refrigerated?
Hi Nicole! I would serve it cold or at room temperature, and you are fine to make it a day ahead. Hope you enjoy!
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?ย
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.ย
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 donโt 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; Iโve 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 !!ย
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 Iโd 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!