Roasted Red Pepper White Bean Dip

Elevate your snack game with this silky smooth Roasted Red Pepper White Bean Dip packing the tangy punch of red, sassy kick of spice, and a hint of smoke. If you’re looking for the ultimate make ahead app to serve at your next party or make as part of your meal prep, this creamy dip with cannellini beans is it!

I am going to be honest; I can totally make any sort of dip into an entire meal. Whether it’s Roasted Jalapeno Citrus Hummus, or this dreamy white bean dip with feta, dips are my idea of the ultimate girl dinner. It’s just fun, interactive, colorful, and fits any occasion, from binge watching the latest rom-com on Netflix to satisfying game day munchies.

Aside from the incredible layers of flavor this roasted red pepper and white bean dip brings to the party, it also couldn’t be easier to throw together. There’s next to zero cooking required. You just need to fire up the grill and roast off your fresh pepper, but other than that, this dish comes together in the food processor in minutes! In the words of Ina, how easy is that?

Why You’ll Love This Recipe

• Creamy Texture: The combination of cannellini beans and block feta give this dip its smooth, silky texture that will have you diving in for another bite.
• Simple Ingredients: You only need a handful of easy ingredients to make this velvety roasted red pepper feta dip. Pantry staples like canned beans are joined by fresh basics like a red bell pepper and basil. It’s easy to shop for and completely budget friendly.
• Meal Prep: This is a quick and easy dip recipe you can make once and enjoy throughout the week in your bowls, as a snack with veggies, as a spread in a wrap, or on your favorite toast. It’s also easy to double and triple this recipe.

Ingredients

• Canned Cannellini Beans: Sometimes referred to as white kidney beans, these blend up smooth, mild, buttery, and extremely creamy. Unlike canned chickpeas for hummus, you don’t need to do anything additional to them to achieve a smooth texture. Just drain and rinse!
• Red Bell Pepper: We’re using a fresh red bell pepper for this recipe and roasting it ourselves. It will give you that combination of sweet yet a little smoky.
• Feta Cheese: You’ll want to use block feta for this, not the already crumbled variety that is drier. I like using a feta that’s a combination of both goat milk and sheep milk for both the flavor and slightly creamier texture but use what you like.
• Basil: Fresh basil adds a layer of slight licorice sweetness.
• Lemon: Adds a bright sunny note that wakes up all of the flavors.
• Garlic: One large clove or a couple smaller cloves of garlic add a pungent note
• Spices: Smoked paprika echos the smokiness of the roasted red pepper while crushed red pepper flakes bring a little heat. Add a little or add a lot!
• Olive Oil: You just need a little drizzle for this to make the texture extra velvety.

Substitutions and Variations

• Instead of cannellini beans you can use navy beans or great northern beans.
• Not a fan of feta cheese? Try creamy and tangy goat cheese instead.
• Switch out the herbs in this white bean dip. Instead of basil try fresh dill, chives, or parsley. You can even use fresh rosemary, just in a smaller amount.
• You can use a jarred roasted red pepper for this recipe, but the flavor profile will be a little different as the peppers are in a brine.

How to Make Roasted Red Pepper White Bean Dip

• Prepare your grill for direct grilling. Heat your grill to around 400-425 degrees. Make sure that your grates are clean.
• Roast your red pepper. Place your pepper on the hot grate. Rotate every few minutes until all sides of the pepper are charred. Place the pepper into a zip top bag and allow it to cool and steam.
• Create your mise en place. Roughly chop your garlic and basil. Remove the charred skin from your bell pepper and the seeds. Chop it into smaller pieces. Break up your feta.

• Blend until smooth and creamy. Add all of the ingredients to the food processor except the olive oil. Blend until smooth and creamy. With the food processor running drizzle in the olive oil.
• Taste and adjust seasoning. Taste your dip. Add an additional pinch of salt if needed.
• Refrigerate. While you can serve the dip right away it’s even better if allowed to refrigerate for an hour. This will allow the flavors to marry and the dip to thicken up slightly.
• Serve it up! Garnish with additional feta and basil if desired. Serve with your favorite dippers.

How to Serve Roasted Red Pepper White Bean Dip

• Serve with crudites such as cucumber slices, celery sticks, strips of bell peppers, or radishes. Have fun with all the fresh veggies!
• Spread this inside of a pita for a protein packed base.
• Dip slices of grilled naan into the roasted red pepper and feta dip.
• Instead of hummus add this to your favorite grain or veggie bowl.
• Build the ultimate Mediterranean sandwich with this white bean dip spread.

Tips From the Beach

• Hold off adding too much salt until after you’ve blended your spicy red pepper feta dip. The feta contains a lot of salt, and you may not need to add any additional.
• The dip may seem a little runny once blended. However, after it refrigerates it will thicken up slightly.
• Because there are only a few basic ingredients in this white bean dip recipe, you want to make sure that you’re using high quality ingredients like fresh basil, garlic, and lemon juice. Skip the crumbled feta and instead use block feta. The crumbled feta will give a slightly grainier texture while block feta will be creamier.
• If you don’t have a grill, you can char your bell pepper in the oven, under the broiler, in a dry cast iron pan, or on a grill pan.
• It’s okay to leave a little of the pepper skin on. Not only will it add flavor, but it will get blended up in the food processor.

Roasted Red Pepper White Bean Dip

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Elevate your snack game with this silky smooth Roasted Red Pepper White Bean Dip packing the tangy punch of red, sassy kick of spice, and a hint of smoke.

• Author: Nicole Stover
• Prep Time: 10
• Chilling Time: 60
• Cook Time: 10
• Total Time: 1 hour 20 minutes
• Yield: 6-8 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean

Ingredients

Units USM Scale 1x2x3x

• 15.5 ounces cannellini beans, drained and rinsed
• 1 large red bell pepper
• 4 ounces block feta, broken into chunks, about 1/2 cup, plus additional for serving
• 3 tablespoons fresh basil, torn
• 1 large garlic clove, roughly chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes, or more if you like it spicy
• Kosher salt to taste
• 1 tablespoon olive oil

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Instructions

1. Prepare your grill for direct grilling and allow it to preheat to between 400-425 degrees. Make sure your grates are clean.
2. Place the red pepper on the hot grates. Rotate the pepper every couple of minutes until all sides are charred. Place the pepper in a zip top bag and allow it to cool and steam.
3. Brush the skin off from the cooled pepper and remove the seeds. Cut into rough chunks.
4. Add all of the ingredients to a food processor except for the salt and olive oil. Blend until smooth and creamy.
5. With the processor still running drizzle in the olive oil.
6. Taste and add salt if needed.
7. For the best texture and flavor, allow the dip to refrigerate for an hour. It will thicken up as it chills.
8. To serve, garnish with additional feta, crushed red pepper flakes, and basil if desired. Serve with your favorite dippers or use as a spread. 

Notes

1. You can use goat cheese instead of feta if desired.
2. Instead of grilling your pepper you can roast it in the oven, under the broiler, in a dry skillet, or on a grill pan.
3. Feel free to use jarred roasted red bell peppers. The flavor will be slightly different because of the brine. You’ll need about 1/2 cup.