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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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
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