After my mass pepper roasting and grilling this week, we now have a bunch of roasted peppers in the refrigerator, ready for dips, sauces, soups, or just slicing and topping tacos and wraps. I have them in a container with extra virgin olive oil to keep them moist, and I won’t deny it—they taste fantastic. I knew I would put them in some dip for Labor Day weekend, and my guys went to town on this roasted red pepper cannellini bean dip from Cooking Light. The boys each took a dainty bite, then went back with more crackers and a lot less reserve. Pretty soon the crackers were gone and there was a lot less dip in the bowl.

I made a couple modification to the recipe, using home cooked cannellini beans and our homegrown roasted peppers, though you can use the canned versions of both as listed in the Recipe Notes below. I also used the olive oil the roasted peppers were soaking in, which gave the dip even more pepper flavor.

Have a wonderful and safe holiday weekend!

Recipe Notes

You can substitute 1 (7-ounce/199 g) bottle roasted red bell peppers for the home roasted pepper, just rinse and drain well.

You can substitute 1 (16-ounce/454 g) can cannellini beans for the home cooked beans, just rinse and drain well.

📖 Recipe

Print Pin

Roasted Red Pepper Cannellini Bean Dip

Adapted from Cooking Light. (I am a member of the Cooking Light Bloggers' Connection.)

Prep Time5

Total Time5

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Keyword: beans, cannellini beans, dip, peppers

Servings:

Calories: 78kcal

Author: Andrea Meyers

Equipment

food processor

Ingredients

1 ¾ cups cooked cannellini beans
1 roasted red bell pepper
1 large garlic clove
¼ cup chopped fresh basil
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

US Customary - Metric

Preparation

Place first the beans, bell peppers, garlic, basil, and balsamic vinegar in the food processor, then process until smooth. With processor on, slowly add the olive oil through the food chute. Stir in salt and black pepper, and adjust for taste.