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    Home » Party Apps and Snacks

    Roasted Red Pepper Cannellini Bean Dip

    Aug 30, 2014 · Modified: Jul 1, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Roasted Red Pepper Cannellini Bean Dip - Andrea Meyers

    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.

    Roasted Red Pepper Cannellini Bean Dip - Andrea Meyers
    Print Pin

    Roasted Red Pepper Cannellini Bean Dip

    Adapted from Cooking Light. (I am a member of the Cooking Light Bloggers' Connection.)
    Prep Time5 mins
    Total Time5 mins
    Course: Appetizer
    Cuisine: Mediterranean
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: beans, cannellini beans, dip, peppers
    Servings: 8
    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.

    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.

    Nutrition

    Calories: 78kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Dip Recipes

    Baked Pimiento Cheese Crab Dip - Andrea Meyers
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    Cannellini Bean Dip with Garlic Scapes - Andrea Meyers
    Cannellini Bean Dip with Garlic Scapes
    Caramelized Onion Dip - Andrea Meyers
    Caramelized Onion Dip

    More Dip Recipes From Other Blogs

    • Fantastic Eats – Roasted Caprese with Pesto Toasted Pitas
    • Taste of Beirut - Iranian Eggplant and Tomato Dip (Mirza Ghassemi)
    • 101 Cookbooks - Muhammara
    • Use Real Butter – Hot Chorizo Sweet Onion Dip

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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