Roasted Red Pepper Dip

This roasted red pepper dip is creamy, delicious, and a little bit spicy! Serve with chips and veggies for the perfect party snack.

It's no secret that I'm a mega dip addict, after all I have 7 Amazing Hummus Recipe Flavors on the blog! This creamy red pepper dip is another crowd-pleaser, and also happens to be pretty to look at, making it perfect for a party.

Creamy, slightly sweet, and slightly tangy, this dip is perfect for dipping with veggie sticks, pita chips, crackers or chips.

It all comes together in under 10 minutes with simple ingredients, but looks impressive and tastes gourmet!

Put it on your cheese plate, or use it in everyday sandwiches. This is versatile and delicious!

Recipe video

Watch the video below to see exactly how I prepped this red pepper dip. It’s so easy! You can find more of my recipe videos on my YouTube channel.

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Which ingredients do we need?

• 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.

Wondering what to serve with this 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 this dip be frozen?

Yes! I like to freeze it in jars (leave ¼ 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 this recipe?

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 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 or on a quinoa bowl

More dip recipes

• Basic Hummus Recipe
• White Bean Hummus with Roasted Garlic
• Tzatziki Sauce
• Creamy Avocado Hummus
• Greek Yogurt Fruit Dip 3 Ways

This post was originally published in 2014. It is republished in 2019 with new photos, recipe tips and a video! Same tasty recipe.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Roasted Red Pepper Dip

5 from 3 votes

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

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This roasted red pepper dip is creamy, delicious, and a little bit spicy! Serve with chips and veggies for the perfect party snack.

8

Ingredients

• ▢ 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
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ ½ teaspoon salt
• ▢ 2 teaspoon harissa paste (or swap for sriracha; see ** notes)

Instructions 

• Combine all ingredients in a food processor. Blend for one minute, until smooth and creamy.
• Serve with veggies or crackers.

Storage

• 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.

Tips:

* white kidney, navy or great northern beans will all work in this recipe but must be cooked

** Harissa paste is a Tunisian hot pepper paste, it may be found in the international foods section of many grocery stores or ordered on Amazon. Be careful when adding it to your dip; start with a few teaspoons and add more to taste!

Video

Nutrition Information

Serving: 1/8 of batch, Calories: 104kcal, Carbohydrates: 12g, Protein: 4g, Fat: 5g, Sodium: 822mg, Potassium: 59mg, Fiber: 3g, Vitamin A: 205IU, Vitamin C: 18.7mg, Calcium: 56mg, Iron: 1.9mg

Author: Annie Holmes

Course: Appetizer

Cuisine: Mediterranean

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