Nothing is better than a health snack like this great Roasted Red Pepper Bean Dip! Not only is it delicious, it is healthy quick and super easy for anyone to prepare!
Using a few simple ingredients, you can make a dip that is perfect for snacking on during the day, or for taking to your next potluck event. With summer just around the corner, tons of barbecue events will be happening and you’ll want to have this great dip on hand as a healthier option to enjoy.
To make this dip, you’ll first want to start with your red peppers. Roasting them by hand is super easy when you turn your oven on broil. Give them a quick wash, then slice in half and remove seeds. Brush with olive oil and place on a baking sheet. This is one step you’ll need to pay close attention to. You don’t want to walk away from a hot oven or they can burn too much. You want a slightly charred flavor, but definitely not burnt all over.
Once they begin to char, rotate them to get all sides browned. This will take anywhere from 5-10 minutes total depending on your oven. Remember, you’ll want to stand right be the oven and watch to make sure they don’t burn too fast.
The next step is really important. Remove the peppers from the oven and put in a brown paper bag. You’ll find these in the same aisle as storage baggies. Fold the top of the bag over to seal and let sit for 4-5 minutes. Once you remove the peppers form the bag, you can use a knife to scrape off the black skin. If you like a bit more smokiness in your dip, you can leave a few bits of this charred skin for flavor.
The last and final step is really simple, and great for kids to help with. Simply add all ingredients into a food processor or heavy duty blender and puree until smooth.
Roasted Red Pepper Bean Dip
- 2 large red peppers seeded
- 1 15- ounce can cannellini beans drained and rinsed well
- 3 tablespoons olive oil plus some for brushing
- 1 small clove of garlic
- 1 tablespoon lemon juice
- 5 basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to broil.
Slice the red pepper on half, brush with olive oil and place them skin side up on a baking sheet.
Broil the red peppers until the skins begin to char and turn black, rotating the pan and peppers every few minutes for even browning.
When the skins are mostly brown/black, flip the peppers over so the flesh side is up. Broil for another 2-3 minutes to get a little color on the flesh side.
Remove the peppers from the oven and immediately place them in a brown paper bag. Fold the top of the bag over to seal it and let sit for 4-5 minutes.
Remove the peppers from the bag and use a knife to scrape off the black skin. I like to leave a little of the less-charred parts because it adds a little smokiness to the dip.
Add the peppers and all of the remaining ingredients to a food processor. Blend until smooth, or the consistency you desire.
Taste and adjust the seasonings. Add more lemon, olive oil, herbs, salt and /or pepper, if desired. Blend again.
Serve this yummy roasted red pepper bean dip with fresh veggies, pita or tortilla chips! It is also a great addition to any salad or wrap in place of your traditional mayonnaise or other condiments! Looking for another way to use peppers? Try my Bacon & Pepper Jack Chicken!
What is your favorite way to eat bean dip?