White Bean & Roasted Red Pepper Dip

White Bean & Roasted Red Pepper Dip


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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White Bean & Roasted Red Pepper Dip

I love this dip. All you need is either a food processor or a blender. So easy to make and full of flavor. I also like to spread it on sandwiches instead of using mayonnaise.


19 Ounces Cannellini Beans

16 Ounces Roasted Red Peppers

¼ Cup Fresh Parsley

3 Tablespoons Paprika

¼ Cup Olive Oil

6 Garlic Cloves

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

In a food processor, puree the cannellini beans, roasted red peppers, fresh parsley, garlic, olive oil, paprika, salt & pepper. You want the consistency to be smooth and creamy. Serve with vegetables, toasted pita chips or on sandwiches. Makes 2 cups.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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