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Roasted Red Pepper Bean Dip

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! Serve with chips, flat bread, toasted baguette or pita slices.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10


  • 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


  1. Preheat the oven to broil.
  2. Slice the red pepper on half, brush with olive oil and place them skin side up on a baking sheet.
  3. Broil the red peppers until the skins begin to char and turn black, rotating the pan and peppers every few minutes for even browning.
  4. 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.
  5. 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.
  6. 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.
  7. Add the peppers and all of the remaining ingredients to a food processor. Blend until smooth, or the consistency you desire.
  8. Taste and adjust the seasonings. Add more lemon, olive oil, herbs, salt and /or pepper, if desired. Blend again.