Home » Condiments » Roasted Red Pepper White Bean Dip (Dairy-Free)

Roasted Red Pepper White Bean Dip (Dairy-Free)

This roasted red pepper white bean dip is one of my all-time favorite condiments.

With a harmonious blend of roasted red peppers and white beans, creating a medley of flavors that’ll keep you munching nonstop.

white bean and roasted red pepper dip

The dip is smooth, velvety, and thick enough to be scooped up with your favorite snacks. Whether they’re crispy pita chips, fresh veggie sticks, tortilla chips, or a slice of crusty bread. You name it! 

What truly sets this dip apart is its versatility. It’s nice and creamy so can be used as a sandwich spread, a topping for grilled veggies, or even as a pasta sauce.

So, if this tasty, gluten-free, and dairy-free dip sounds delicious to you, look no further.

Roasted Red Pepper White Bean Dip – Why You’ll Love This Recipe

roasted red pepper dip
  • This dip is easy to whip up and good with any appetizer or snack, from chips to vegetable sticks. You can even use it on pasta, grilled dishes, and sandwiches!
  • It’s made with pantry staples.
  • With the vibrant red color, this dip looks amazing and yummy! 
  • Whether you’re vegan, vegetarian, or not, anyone will enjoy this delicious dip.
  • You can serve this on any occasion like movie night, an intimate date, or a family gathering it’s amazing on any menu.

Ingredients For Roasted Red Pepper Dip

white bean roasted red pepper dip

How To Make Pepper And Bean Dip

white bean red pepper dip
  1. Preheat the oven to 400 degrees F/200C. Cut the top off a head of garlic and drizzle with 1 tablespoon or 15ml of olive oil. Wrap it with aluminum foil and bake for 35 to 45 minutes until it turns golden brown and fragrant.
  2. In a blender or food processor, add the beans with 3 tablespoons or 45ml reserved liquid from the peppers (or water). Blend until mostly smooth puree. Scrape the sides as needed.
  3. Add the olive oil and lemon juice and blend on high until smooth. Add the following seasoning, nutritional yeast, smoked paprika, salt, and pepper. Blend on high to combine everything together. 
  4. Add in the roasted peppers. Pulse until just combined. Squeeze in the roasted garlic. Pulse a couple of times until the cloves are just broken up and chunky but not smooth. Taste and adjust seasonings, and serve right away with your favorite dippers. 🙂

Notes

  • It can be served with chips, bread, or even as a pasta sauce.
  • *Use plain roasted red peppers in mostly water. If you roast your own peppers, add up to 1 tablespoon or 15ml more lemon juice.
  • If you have leftovers, transfer the dip to a sealed jar and place it in the refrigerator. This will last for up to 5 days.

Tips, Variations, And Substitutions

vegan red pepper dip

🫑 Lime or vinegar – This can take the place of lemon and will add the same citrusy, tangy flavor to your dip recipe.

🫑 Tomato – Adding tomatoes to this recipe will give it a more vibrant red color and a sweet, acidic taste.

🫑 Maple syrup – For a little bit of sweetness, you may add a little maple syrup to make this recipe more well-rounded.

🫑 Spinach – This will complement the earthy tones of your dip. It will also add freshness and bitterness to your dish. Plus spinach is really nutritious as well.

🫑 Red pepper flakes – Sprinkle with the amount desired before serving for more heat and spice.

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roasted red pepper dip

White Bean Roasted Red Pepper Dip

Celebrate your snack time with the vibrant flavors of this roasted red pepper white bean dip recipe, elevated by the zesty touch of lemons for a delightful and refreshing twist."
5 from 2 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 pint/500ml
Calories: 750kcal
Author: SHU-CHUN

Ingredients

Instructions

  • Preheat the oven to 400 degrees F/200C. Cut the top off a head of garlic and drizzle with 1 tablespoon or 15ml of olive oil. Wrap it with aluminum foil and bake for 35 to 45 minutes until it turns golden brown and fragrant.
  • In a blender or food processor, add the beans with 3 tablespoons or 45ml reserved liquid from the peppers (or water). Blend until mostly smooth puree. Scrape the sides as needed.
  • Add the olive oil and lemon juice and blend on high until smooth. Add the following seasoning, nutritional yeast, smoked paprika, salt, and pepper. Blend on high to combine everything together. 
  • Add in the roasted peppers. Pulse until just combined. Squeeze in the roasted garlic. Pulse a couple of times until the cloves are just broken up and chunky but not smooth. Taste and adjust seasonings, and serve right away with your favorite dippers. 🙂

Notes

  • It can be served with chips, bread, or even as a pasta sauce.
  • *Use plain roasted red peppers in mostly water. If you roast your own peppers, add up to 1 tablespoon or 15ml more lemon juice.
  • If you have leftovers, transfer the dip to a sealed jar and place it in the refrigerator. This will last for up to 5 days.

Nutrition

Serving: 1pint | Calories: 750kcal | Carbohydrates: 71g | Protein: 26g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 5061mg | Potassium: 1733mg | Fiber: 18g | Sugar: 1g | Vitamin A: 1976IU | Vitamin C: 146mg | Calcium: 337mg | Iron: 10mg

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