Roasted Red Pepper Dip

DIP into Fall with my Roasted Red Pepper Dip recipe! This sweet and smoky dip is reminiscent of a bonfire and will have you feeling all warm and cozy! This easy recipe comes together in 10 minutes and uses a handful of simple ingredients. It’s one of my favourite recipes and is bound to become yours as well!

My Roasted Red Pepper Dip uses a handful or two of red peppers. Red peppers are plentiful this time of year and for good reason – they’re crispy, crunchy, sweet and so delicious! Now, you can roast red peppers at home using your oven, stove or barbecue or you can skip the cooking process altogether and use jarred roasted red peppers instead. Jarred roasted red peppers are quite the timesaving option and work beautifully in this recipe. Whatever option you choose, you really can’t go wrong!

The roasted red peppers are added to a food processor alongside some canned cannellini beans, Feta, extra virgin olive oil, fresh lemon juice, garlic, smoked paprika and salt. The ingredients are blended for 40 seconds until silky and smooth. If you prefer a coarser texture, pulse the ingredients for 20 seconds or until just combined. All the ingredients come together to create a creamy, smoky, sweet, tangy and satisfying spoonful! Transfer the Roasted Red Pepper Dip into a medium-sized serving bowl and enjoy it alongside some crostini or your favourite crackers. All that’s left to do is DIP away!

Beyond being delicious, this dip is quite versatile! Enjoy it as is, add it to your charcuterie or crudité platter or use it as a flavourful spread on a burger or sandwich! Serve it at your next dinner party, game day or barbecue and get ready to impress all your guests! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting appetizer or snack ideas, try my 7 Layer Dip, French Onion Dip, Hot Spinach Artichoke Dip or Guacamole recipes!

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Serves: 6 - 8

Ingredients:

Roasted Red Pepper Dip

• 1 540mL (19 fl. oz) can cannellini beans, drained and rinsed, divided

• 3 large roasted red peppers, homemade or store-bought, divided (See Notes below)

• 100g (4 oz) Feta, divided

• ¼ cup extra virgin olive oil

• Juice of ½ large lemon (approx. 2 Tbsp)

• 2 cloves of garlic, peeled

• 1 tsp smoked paprika

• ½ tsp kosher salt

Garnish (optional)

• 5 – 8 cannellini beans     

• 1 Tbsp roasted red peppers, finely chopped

• 2 Tbsp Feta, crumbled

• 1 Tbsp fresh parsley leaves, finely chopped

Instructions:

1. To a large food processor, add the cannellini beans, roasted red peppers, Feta, olive oil, lemon juice, garlic, smoked paprika and salt.

2. Pulse for 20 seconds for a coarse consistency and 40 seconds for a smooth and silky dip.

3. Transfer the Roasted Red Pepper Dip to a medium-sized serving bowl and garnish it with cannellini beans, chopped roasted red peppers, crumbled feta and fresh parsley leaves.

4. Serve my Roasted Red Pepper Dip alongside crostini, sliced pitas or your favourite crackers and enjoy!

Notes:

1. Short on Time?!: If you're pressed for time, skip the roasting process and use jarred roasted red peppers instead! Look for a 500 mL jar as this should yield approximately 3 large roasted red peppers. Using a colander, drain the roasted red peppers and transfer them to the food processor.