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Roasted Pepper & White Bean Dip


This couldn’t be easier; blend together some jarred roasted red peppers, white beans, and seasonings, and you’ve got a healthy, travel-friendly dip in minutes. Pack with crudité, pita chips, or rice crackers to dip.

Makes about 2 cups

1 14-ounce can cannellini beans, drained and rinsed well

5 small roasted red peppers (about half of a 16-ounce jar) , drained and roughly chopped

6 large basil leaves, roughly chopped

1 large garlic clove, peeled and minced

¼ cup olive oil

½ teaspoon kosher salt

1 tablespoon red wine vinegar

1. Combine all ingredients in a blender or food processor and blitz until smooth.

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