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hand dipping a cracker into roasted red pepper dip in blue bowl
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5 from 2 votes

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.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 8
Calories: 104kcal
Author: Denise Bustard

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.

Video

Notes

* 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!

Nutrition

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