A red-pepper-forward white bean dip with cannellini beans, lemon and olive oil.
Flavor focus: This white bean dip is built around roasted red pepper. For a garlic-forward version, use Roasted Garlic White Bean Dip.
This dip is red-pepper-forward and orange-red, which keeps it distinct from the pale roasted-garlic white bean dip. Jarred roasted peppers make the primary version quick and practical.
Drain the peppers well
Packing liquid can make the dip loose. Drain thoroughly and blot obvious surface moisture before measuring.
Compare the garlic version
For a garlic-forward pale dip, use Roasted Garlic White Bean Dip.
If it is too thin
Blend in more drained cannellini beans and see How to Fix a Watery Dip for other base-specific fixes.
Storage
Use the central storage guide.
Recipe card
Creamy Roasted Red Pepper White Bean Dip
Prep: 10 min · Cook: 0 min · Total: 15 min · Yield: About 2 cups
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup well-drained roasted red peppers, about 6–7 oz / 170–200 g after draining
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove
- 1/4 tsp fine salt, plus more if needed
- 1/4 tsp black pepper
- Optional: 1/4 tsp smoked paprika
- 1–2 tbsp cool water, only if needed
Instructions
- Drain and rinse the beans. Drain roasted red peppers thoroughly and blot obvious surface moisture.
- Process beans, peppers, olive oil, lemon, garlic, salt, pepper and optional smoked paprika until smooth.
- Check the texture before adding water.
- Add 1 tbsp water only if necessary; add the second tablespoon only if still needed.
- Taste and adjust.
