Roasted Red Pepper White Bean Dip

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Last Updated on November 13, 2019 by Chef Mireille

Roasted Red Pepper White Bean Dip

This quick and easy dip is a delicious addition to any party platter.

bowl of roasted red pepper white bean dip

I have been making this dip for many years, long before hummus took the world by storm. While many people LOVE hummus, though a minority there are those that find the flavor of tahini over powering or have nut and seed allergies.

This dip is a great alternative to hummus with some of the same ingredients, but allergen free to make everyone in a crowd happy.

This dip makes a great party platter with cheese, crackers, fruit and other accompaniments as needed.

Dip LR 2

Are you feeling stressed with party planning? Make sure you get the FREE Party Planning Guide to help you plan your next party and include this delicious dip on the menu.

Delicious on its own or with cheese, this dip is a party pleaser to both kids and adults!

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Roasted Red Pepper White Bean Dip
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Roasted Red Pepper White Bean Dip

Roasted Red Pepper White Bean Dip is quick and easy to prepare for any party.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Continental
Servings: 8
Calories: 113.47kcal


  • 1 red bell pepper
  • 15.5 oz. can cannellini beans drained and rinsed
  • 2 cloves garlic
  • juice of 1/2 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped parsley
  • 3/4 teaspoon salt


  • On the open flame of the stove, roast the bell pepper until the skin is all black.
  • Immediately place in a bowl and cover tightly with plastic wrap.
  • Leave for 10 minutes for the peppers to sweat.
  • Remove the skin from the peppers, as well as the seeds inside and the stem.
  • Transfer the pepper to a food processor.
  • Add beans, garlic and lemon juice to the food processor. Process until well blended.
  • Add olive oil, cheese, parsley and salt. Blend until thoroughly combined.


You can also use store bought roasted red peppers and skip the roasting yourself.
Makes approximately 2 cups.


Calories: 113.47kcal | Carbohydrates: 13.3g | Protein: 5.52g | Fat: 4.52g | Saturated Fat: 1.1g | Sodium: 190.8mg | Fiber: 3.1g | Sugar: 0.92g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!



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