Roasted Red Pepper and White Bean Dip

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This easy roasted red pepper and white bean dip is made with just 5 ingredients, but it’s packed with bold, fresh flavor. 

Roasted Red Pepper and Cannellini Bean Dip

If you’re in the market for a healthy snack full of fresh flavor, I have you covered. This warm roasted red pepper dip has everything I look for in a Saturday afternoon snack. It’s packed full of the fresh, bright flavors of roasted red peppers and fresh basil and topped with a bubbling layer of melted mozzarella cheese.

Once you dig in, you won’t want to stop!

Roasted Red Pepper and Cannellini Bean Dip

I wish you could smell this recipe though your computer screen – the combination of roasted red peppers and fresh basil is absolutely intoxicating.

Dips like this usually get their body from cream cheese or mayonnaise, but my recipe uses pureed white beans instead. It doesn’t taste like bean dip at all, but the beans add tons of filling protein and give the dip a nice, creamy base without tons of fat.
Roasted Red Pepper and Cannellini Bean Dip

I love to serve this roasted red pepper dip with vegetable sticks and pasta chips for dipping. If you haven’t tried pasta chips yet, you should definitely check them out! We first discovered them last summer and they became a fast favorite. They’re all-natural baked chips made from semolina flour and Italian herbs, and they remind me of a cross between a chip and a cracker. We’ve loved ever flavor that we’ve tried, but we both like the Alfredo flavor best. We usually snack on them straight from the bag, but they’re also great with dips like this one or with my spicy bacon and scallion dip.

Look for them in the deli section or natural foods aisle of your local grocery store. You can also use this coupon for $1 off.

Roasted Red Pepper and Cannellini Bean Dip

Roasted Red Pepper and White Bean Dip 1

Roasted Red Pepper and White Bean Dip

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Author: Lauren Keating


  • 1 can about 15 ounces cannellini beans, drained
  • 12 ounces roasted red peppers drained
  • ¼ cup basil loosely packed
  • 1 garlic clove crushed
  • ½ cup shredded mozzarella cheese
  • Alfredo or Marinara Pasta Chips for serving (recommended)


  • Heat your oven to 350ºF.
  • Add the beans, red peppers, basil, and garlic to your blender. Blend on high for 8-10 seconds, or until smooth. Pour into an oven-safe ramekin and top with a thin layer of cheese.
  • Bake for 15-20 minutes, or until the cheese bubbles and begins to brown.
  • Serve with pasta chips.

I created this recipe for my client, Pasta Chips. Thank you for supporting the brands that keep me inspired in the kitchen. 




By on March 10th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

17 thoughts on “Roasted Red Pepper and White Bean Dip”

  1. Oh someone gave me homemade roasted red peppers at a food swap, and it has been sitting around, begging to be used. I think I just figured out how! 😀 I can totally see Pasta Chips being the perfect dipping vessel. My favorites are the garlic and marinara.

  2. This sounds so good – the flavors are perfect…I wish I could smell it, too! And pasta chips – what!? Yeah, I need to get my hands on some of those.


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