Roasted Red Pepper and White Bean Dip
This easy roasted red pepper and white bean dip is made with just 5 ingredients, but it’s packed with bold, fresh flavor.
If you’re in the market for a healthy snack full of fresh flavor, I have you covered. This warm roasted red pepper dip has everything I look for in a Saturday afternoon snack. It’s packed full of the fresh, bright flavors of roasted red peppers and fresh basil and topped with a bubbling layer of melted mozzarella cheese.
Once you dig in, you won’t want to stop!
I wish you could smell this recipe though your computer screen – the combination of roasted red peppers and fresh basil is absolutely intoxicating.
Dips like this usually get their body from cream cheese or mayonnaise, but my recipe uses pureed white beans instead. It doesn’t taste like bean dip at all, but the beans add tons of filling protein and give the dip a nice, creamy base without tons of fat.
I love to serve this roasted red pepper dip with vegetable sticks and pasta chips for dipping. If you haven’t tried pasta chips yet, you should definitely check them out! We first discovered them last summer and they became a fast favorite. They’re all-natural baked chips made from semolina flour and Italian herbs, and they remind me of a cross between a chip and a cracker. We’ve loved ever flavor that we’ve tried, but we both like the Alfredo flavor best. We usually snack on them straight from the bag, but they’re also great with dips like this one or with my spicy bacon and scallion dip.
Look for them in the deli section or natural foods aisle of your local grocery store. You can also use this coupon for $1 off.
Ingredients
- 1 can about 15 ounces cannellini beans, drained
- 12 ounces roasted red peppers drained
- ¼ cup basil loosely packed
- 1 garlic clove crushed
- ½ cup shredded mozzarella cheese
- Alfredo or Marinara Pasta Chips for serving (recommended)
Instructions
- Heat your oven to 350ºF.
- Add the beans, red peppers, basil, and garlic to your blender. Blend on high for 8-10 seconds, or until smooth. Pour into an oven-safe ramekin and top with a thin layer of cheese.
- Bake for 15-20 minutes, or until the cheese bubbles and begins to brown.
- Serve with pasta chips.
I created this recipe for my client, Pasta Chips. Thank you for supporting the brands that keep me inspired in the kitchen.
That dip looks like pure heaven!
I love a good dip on the weekends and this one definitely fits the bill. I’ve enjoyed those pasta chips on occasion. They are delish!
Love that this is made with white beans – my husband would actually eat this! He normally hates dips because he doesn’t do cream cheese or sour cream.
This dip is everything. I wish I had this in front of me right now.
Forget the chips – I’d like to eat that dip with a spoon!
This recipe is absolutely genius. I love the use of white beans to keep this dip healthy. Pinned!
Love that this is made with beans. Beans are healthy. I should eat more healthy foods. Therefore, I should eat this dip! 🙂
I just almost screamed out loud at how good this looks. I would totally devour this in a few sittings. I love dips especially with cheese on top.
So glad that “Saturday Afternoon Snack” is a thing in other households. We do it every Saturday! Sometimes Jeff will whip out some clean-out-the-fridge quesadillas, but most often, it’s chips/crackers and some sort of dip. I LOVE the idea of using pureed beans instead of cream cheese or mayo. So so smart. I have a bag of Alfredo Pasta Chips in the cupboard. I know what I’ll be doing on Saturday!
I wish I could reach through and eat this! It looks amazing!