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 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!
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!
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!
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.
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.
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 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.
Sounds like an amazing recipe! Although wondering what is the best things to use as dippers? Also, is this best served room temp or cold? Cant wait to try it!
Hi Karla! Crackers, pita, celery, carrots, basically anything you’d like to dip into hummus. You either serve immediately or refrigerate until ready to serve, both ways works great. Hope this helps!
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?
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.
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 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!
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 !!
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 I’d 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!
can this dip be frozen?
Hi Debbie! Yes it can! You’ll find all of the details under the section “Red Pepper Dip Storage Tips”. Hope this helps!
This is a Delicious, Healthy snack & easy to make!
Hi Ginny! So glad you enjoyed the recipe! Thank you for this kind review!
Sounds like an amazing recipe! Although wondering what is the best things to use as dippers? Also, is this best served room temp or cold? Cant wait to try it!
Hi Karla! Crackers, pita, celery, carrots, basically anything you’d like to dip into hummus. You either serve immediately or refrigerate until ready to serve, both ways works great. Hope this helps!
This was delicious! So quick and easy, with kitchen ‘staples’ that I already had.
Hi Tara! So glad you enjoyed the recipe! Thank you for this kind review!