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Dip and spread

Roasted Red Pepper and White Bean Dip

With a creamy texture from the beans and big, bold flavor from sweet peppers and garlic, this delicious vegan appetizer is sure to please everyone at the party.

Serves 8
Ready in 130 mins
Prep time 10 mins
Chill time 120 mins
193 calories per serving


> 1 (15 oz) can cannellini beans, rinsed and well drained
> 1/2 (12 oz) jar roasted red peppers, rinsed and well drained
> 1 clove garlic
> 2 green onions, cut up
> 1/4 cup fresh parsley
> 1/4 tsp sugar
> 1/2 cup olive oil

For Serving:

> Blanced green beans
> Blanched asparagus
> Celery sticks
> Cucumbers
> Carrots


In a food processor, pulse the beans, red peppers, garlic, green onions, parsley, and sugar until very finely chopped, scraping down sides of bowl as needed. Pulse in the oil until incorporated. Season with salt and pepper to taste.
Transfer to a serving bowl and cover with plastic. Refrigerate at least 2 hours. Serve with vegetables.


To create a party-worthy grazing board, round out the platter with store-bought onion dip, breadsticks, chips, and fruit.

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