Roasted red pepper dip is a smooth and creamy appetizer dip featuring smoky vibes balanced with fresh basil, lemon and garlic. White beans and feta add an indulgent spin to this version and make it almost irresistible with some chips or crackers.
I originally made this dip as a sauce to top some grilled chicken. It was delicious that way and definitely brought some much needed life to a boring piece of meat, but where the flavors of roasted red peppers shine is really when paired with crackers, pita chips or even cut veggies as an appetizer or snack dip.
I love a good dip and I’m no stranger to adding beans to the mix or roasted garlic for additional nutrition and flavor, but I’m also skeptical about ruining classic combinations. This spiff on a classic roasted red pepper dip to include cannellini beans and feta cheese gave me pause for a few minutes while it was spinning together in the food processor.
I feared the two ingredients might tamper the boldness of the smoky red peppers and ruin the main reason people enjoy red pepper dip. But in the end, the beans and feta add heartiness and a creamy texture while still letting the red peppers shine.
The inclusion of creamy white beans also means you could totally justify a bowl of dip and crackers as a meal for those times when you just have to ditch the boring grilled chicken and roll with that approach.
Creamy roasted red pepper dip
The original version of this recipe from over ten years ago when I first published it included Greek yogurt for the creaminess. With this revamped recipe, however, I ditched the yogurt in favor of cannellini beans.
The creamy texture and mellow flavor of cannellini beans are the two main reasons they’re my favorite bean. I’ve added them to avocado hummus before to offer a smoother texture that chickpeas just can’t match and I love them for creating indulgent sauces like in this butternut white bean gnocchi dish.
In this roasted red pepper dip recipe, they offer a nice textured structure to the dip — without the beans, it’s essentially like a salsa — but then disappear into the background from a flavor perspective.
Using canned beans makes it both an affordable and accessible way to whip up a great tasting dip as an appetizer or snack.
- Roasted red peppers — You can either roast your own at home over a flame (grill or stove-top) or use jarred roasted red peppers. To keep this recipe quick and easy, I chose the latter. For extra fiery flavor, use fire roasted jarred red peppers.
- Cannellini beans — The secret ingredient you won’t know is there.
- Feta — This salty Greek cheese pairs really well with the smoky roasted red peppers and adds a bit more creaminess to the dip.
- Basil — A must-have ingredient in any Mediterranean-inspired dip like this. Basil offers a bright punch of freshness.
- Garlic — Another nice complement to the roasted peppers.
- Lemon juice — Fresh lemon juice really makes all the flavors pop.
- Spices — Salt, pepper and smoked paprika round out the seasonings and can be adjusted to taste.
- Extra virgin olive oil — Like making pesto, olive oil brings the dip together into a nice smooth texture.
How to make this roasted red pepper dip recipe
Drain and rinse the beans then give them a good shake to get rid of any excess water otherwise the dip will be too runny.
Dump the beans into the bowl of a food processor. Add the roasted red peppers, feta, basil, garlic, lemon juice and smoked paprika and process until mostly smooth. You’ll likely want to start and stop the processor a few times to scrape down the sides.
With the food processor running, slowly drizzle in the olive oil. Adjust the salt and black pepper to taste and serve!
Any leftover dip can be stored in the refrigerator for up to five days in an airtight storage container.
Freeze the dip in an airtight container safe for freezer use for up to three months. Thaw under refrigeration and give it a good stir before serving.
Serving ideas for roasted pepper dip
This roasted red pepper dip should really be thought of as more than just its name suggests, there are a variety of uses for it:
- Use the dip as a sauce similar to how you’d use pesto. Spoon it on top of grilled meats like a simple ham steak or toss it with pasta.
- Serve with roasted vegetables to liven up your side dish. Roasted romanesco, air fryer frozen broccoli and roasted potatoes and asparagus would all be great pairings with the dip.
- Enjoy with dippers like zucchini chips, eggplant fries or just cut up raw vegetables like carrots, jicama and peppers.
- Use it as a spread on a sandwich. It’s perfect for livening up a simple deli meat sandwich.
Is this dip the same as Muhammara?
Muhammara is a Mediterranean dip that uses roasted red peppers but it specifically includes walnuts and breadcrumbs in the recipe.
This roasted red pepper dip recipe doesn’t use nuts or breadcrumbs but the other ingredients are very similar. They’re both delicious representations of Mediterranean eating but not exactly the same.
More dip recipes to enjoy:
If you make and love this recipe, please leave a ★★★★★ review below! I’d love to know how it goes. Leave a comment below if you have any questions. Tag @runningtothekitchen on Instagram & Facebook.
Roasted Red Pepper Dip
- 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
- Combine all the ingredients except the olive oil in a food processor.
- Process until smooth.
- Scrape down sides and process again, adding olive oil slowly.
- Taste for seasoning, adjust salt and pepper as needed. Transfer to a bowl and serve with crackers, chips or vegetables.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.