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Roasted Red Pepper Dip
5
from
12
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
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Ingredients
1x
2x
3x
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 tablespoons
Calories:
42
kcal
Carbohydrates:
5
g
Protein:
2
g
Fat:
2
g
Saturated Fat:
1
g
Cholesterol:
1
mg
Potassium:
18
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
92
IU
Vitamin C:
7
mg
Calcium:
33
mg
Iron:
1
mg
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