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Roasted Red Pepper Dip

This takes 5 minutes to throw together. Way better than store-bought and you can control the salt level.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

Ingredients (~8 servings)

  • 1 can low-sodium cannellini beans 15 oz, rinsed and drained
  • 1 jar roasted red peppers 7 oz, drained
  • 1/3 cup loosely packed fresh basil leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 3 Tbsp freshly squeezed lemon juice ~3/4 medium lemon
  • 3 garlic cloves peeled and left whole
  • 1 1/2 tsp kosher salt
  • 3/4 tsp freshly ground pepper
  • 3 Tbsp extra-virgin olive oil

Instructions

  • Pat beans and roasted red peppers dry with paper towels.
  • Add all ingredients except olive oil to food processor.
  • Blend until smooth, about 30-45 seconds.
  • Drizzle olive oil while processing to create creamy texture.
  • Adjust consistency with water if needed.
  • Taste and season with additional salt if desired.
  • Serve immediately or refrigerate to let flavors develop.

Notes

Best served chilled after 30 minutes of resting
Tried this recipe?Leave a comment below & let me know!