This roasted red pepper dip is creamy, delicious, and a little bit spicy! Serve with chips and veggies for the perfect party snack.
This post was originally published in 2014. It is republished in 2019 with new photos, recipe tips and a video! Same tasty recipe.
Don’t mind me, I’m just here for the party snacks 😉
But really, if there is one thing to look forward to during the holidays, party snacks is pretty high on my list!
This roasted red pepper dip is the perfect holiday party snack because a) it’s pretty and b) it’s tasty and c) it’s so simple to make oh, and d) it’s vegan, gluten-free and pretty friendly for all your friends, regardless of dietary needs.
Reasons you’ll ♡ this roasted red pepper dip
- it’s ready in just 10 minutes
- it’s vegan and gluten-free
- it’s delicious and perfect for a holiday cheese board or veggie platter
Don’t forget to pin this post to save it for later!
Which ingredients do we need for red pepper dip?
- white beans– use cooked cannellini (navy) or great northern. If you have dry beans, they need to be cooked first.
- roasted red pepper– sure you can roast them yourself (tutorial here!), or opt for the easy method by purchasing jarred roasted red peppers. Drain off excess oil.
- olive oil– I use extra virgin olive oil
- lemon juice– fresh or bottled
- spices– ground cumin and ground coriander add another layer of flavor here
- garlic– one clove
- hot sauce– originally this recipe was made with harissa, but it can be a challenge to find. You can swap for your favorite hot sauce and adjust for heat; I used sriracha in this version.
For this recipe, you are going to need a food processor (<– this is the model I have owned for 5 years, it is a ‘no bells and whistles’ kind of model and does a great job!)
Blend until smooth and serve it up for your party people!
What to serve with roasted red pepper dip?
This dip goes well with any number of charcuterie board items including (but not limited to):
- crackers, pita chips or bread sticks (the skinny kind)
- vegetables (red peppers & cucumbers)
- olives & pickles
- nuts (hazelnuts, pecans, cashews)
- cheese (gouda or smoked gouda go especially well)
- fruit (grapes, blackberries pictured; dried fruits would be great as well)
Can red pepper dip be frozen? Yes! I like to freeze it in jars (leave 1/4 of the jar empty and lid ajar for expansion during freezing). Freeze for up to 3 months. Thaw and serve! Bet you won’t taste even the tiniest bit of freezer.
Can I use chickpeas in red pepper dip? Yes you can, I actually have a roasted red pepper hummus recipe if you’d prefer to use chickpeas.
What are some other ways to use up this red pepper dip? This dip works great in a number of ways including:
- spread on sandwiches in place of mayo
- as ‘sauce’ on pizza (I bet a sprinkling of feta on the pizza would take it over the top!)
- as a salad dressing- I bet it would be great on a pasta salad (like this Greek Chicken Pasta Salad) or on a quinoa bowl
Tips & equipment for the perfect roasted red pepper dip recipe
- check out my favorite food processor here
- store leftovers in these 2 cup meal prep containers or (if you have lots left) this 6 cup meal prep container
- looking for more dips? Try my all-time favorite Basic Hummus Recipe, this White Bean Hummus with Roasted Garlic, or this post with 7 Amazing Hummus Recipes
Roasted Red Pepper Dip
- 15 oz can of cannelini beans (drained & rinsed; see * notes)
- 10 oz jar of roasted red peppers (300 mL; drained)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 teaspoon harissa paste (or swap for sriracha; see ** notes)
- Combine all ingredients in a food processor. Blend for one minute, until smooth and creamy.
- Serve with veggies or crackers.
- This dip can be made ahead and stored in the fridge for up to 7 days.
- It can be frozen for up to 3 months.