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!
Reasons you'll ♡ roasted red pepper dip
- it's ready in just 10 minutes but tastes gourmet
- it's vegan and gluten-free
- it's delicious and perfect for a holiday cheese board or veggie platter
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.
Don't forget to pin this post to save it for later!
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.
Tips for perfect dip
- food processor- For this recipe, you are going to need a food processor. Find my favorite food processor and other kitchen equipment in my shop!
- drain- make sure you drain off excess oil from your roasted red peppers
- storage- you can store this dip in the fridge for up to 1 week or freeze for up to 3 months
- spice- this is mildly spicy as written, feel free to omit the harissa or increase it if you want it spicier!
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.
- 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)
- 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.
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