Description
Roasted Red Pepper Dip is a creamy, savory spread made with roasted red peppers, cannellini beans, feta, and fresh basil. It’s the perfect dip for veggies, crackers, or as a spread on sandwiches.
Ingredients
Units
Scale
- 8 ounce jar of roasted red peppers, sliced
- 15 ounces can cannellini beans, drained and rinsed
- 2 ounces feta
- 1/2 cup fresh basil leaves
- 1 clove garlic
- juice of half a lemon
- 1/4 teaspoon smoked paprika
- salt & pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
- In a food processor, combine the roasted red peppers, cannellini beans, feta, basil leaves, garlic, and lemon juice.
- Blend until smooth, scraping down the sides of the bowl as necessary.
- Add smoked paprika, salt, and pepper, then blend again to combine.
- With the processor running, drizzle in the olive oil and continue to blend until the dip reaches a creamy consistency.
- Transfer to a serving bowl and serve immediately with vegetables, crackers, or pita bread.
- If not serving right away, refrigerate for up to 3 days. The flavors will deepen after chilling.
Notes
- This dip can be made ahead of time and stored in the fridge for up to 3 days.
- For a dairy-free version, substitute the feta with a dairy-free cheese or nutritional yeast.
- If you prefer a chunkier dip, pulse the ingredients a few times instead of blending until smooth.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 120
- Sugar: 2g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg