Creamy Roasted Red Pepper White Bean Dip

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.

Roasted Capsicum and White Bean Dip

In Australia, red bell peppers are usually called red capsicums. For this roasted capsicum and white bean dip, use the same well-drained roasted red peppers listed in the recipe. Cannellini beans give it body; drain jarred capsicum thoroughly before blending so the dip stays scoopable.

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.

Creamy Roasted Red Pepper White Bean Dip

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Prep Time 10 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Ingredients Method

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
• 1/4 tsp smoked paprika optional
• 1-2 tbsp cool water only if needed

Method

 

1. Drain and rinse the beans. Drain roasted red peppers thoroughly and blot obvious surface moisture.
2. Process beans, peppers, olive oil, lemon, garlic, salt, pepper and optional smoked paprika until smooth.
3. Check the texture before adding water.
4. Add 1 tbsp water only if necessary; add the second tablespoon only if still needed.
5. Taste and adjust.