I just made a Roasted Bell Pepper Dip so bright, nutty and dangerously spreadable that every cracker in my house is officially obsolete.

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I’m obsessed with this roasted red pepper dip because it hits smack in the sweet charred spot I crave. I love how roasted red bell peppers sing with basil and Parmigiano Reggiano, bold but simple.

It’s junk-free snack joy that doubles as a Red Pepper Spread for sandwiches or a Roasted Bell Pepper Dip for parties, which matters because I hate fuss. But seriously, the tang and the little smoke note make me want to eat it off a spoon.

I bring it to gatherings and hoard leftovers in fridge. Pure, messy, irresistible.

I crave it like a delicious secret.

Ingredients

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Roasted red peppers: sweet, smoky, bright color and juicy body.
Cannellini beans: creamy protein that makes it filling and smooth.
Parmigiano Reggiano: salty, nutty punch that adds savory depth.
Extra virgin olive oil: silky mouthfeel and healthy fat, it’s luscious.
Garlic: sharp, aromatic kick — adds personality and warmth.
Lemon juice: brightens everything, cuts richness, keeps it lively.
Basil leaves: fresh herbal lift, makes it taste lighter.
Smoked paprika: subtle smoke and warmth, basically cozy spice.
Red pepper flakes: optional heat for folks who like a kick.
Kosher salt: brings out each ingredient, don’t skip it.
Black pepper: gentle bite that balances the creaminess.
Greek yogurt or ricotta: creamy tang, makes it extra lush.

Ingredient Quantities

2 cups roasted red bell peppers, chopped (about 3 large fresh roasted or 1 12 oz jar, drained)

1 cup canned cannellini or great northern beans, drained and rinsed

1/3 cup finely grated Parmigiano Reggiano

2 to 3 tablespoons extra virgin olive oil

1 large garlic clove, smashed (or 2 small, if you like more garlic)

1 to 2 tablespoons fresh lemon juice, to taste

6 to 8 fresh basil leaves, torn

1/2 teaspoon smoked paprika (or sweet paprika)

1/4 teaspoon red pepper flakes, optional for a little heat

1/4 teaspoon kosher salt, plus more if needed

1/4 teaspoon freshly ground black pepper

2 to 3 tablespoons plain Greek yogurt or ricotta, optional for extra creaminess

How to Make this

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1. If using fresh peppers, roast them over a gas flame, under a hot broiler or on a grill until charred all over, then place in a bowl and cover with plastic wrap for 10 minutes to steam; peel, stem, seed and chop. If using jarred, drain well and chop.

2. Drain and rinse the cannellini or great northern beans; pat them slightly dry so the dip isn’t too runny.

3. In a food processor combine the chopped roasted red peppers, beans, grated Parmigiano Reggiano, smashed garlic, torn basil leaves, smoked paprika, red pepper flakes if using, kosher salt and black pepper.

4. Pulse until mostly smooth, scraping down the sides once or twice; you want a creamy texture but still a little body, not completely liquified.

5. With the motor running, drizzle in 2 tablespoons extra virgin olive oil; add the remaining tablespoon if you want it silkier.

6. Add 1 tablespoon lemon juice, pulse, then taste; add the second tablespoon if you want brighter acidity.

7. If you prefer extra creaminess, add 2 to 3 tablespoons plain Greek yogurt or ricotta and pulse just to combine.

8. Taste and adjust for seasoning: more salt, lemon or olive oil as needed; if it’s too thick, thin with a splash of water or more olive oil.

9. Transfer to a bowl, drizzle a little olive oil on top, sprinkle a pinch of Parmigiano and torn basil leaves for garnish.

10. Serve at room temperature with pita, crudites, crostini or use as a sandwich spread; leftovers keep in the fridge up to 4 days.

Equipment Needed

1. Food processor
2. Chef’s knife
3. Cutting board
4. Colander or fine mesh strainer
5. Measuring cups and spoons
6. Mixing bowl (medium)
7. Rubber spatula or large spoon
8. Baking sheet or grill pan plus tongs or a broiler-safe rack for roasting peppers
9. Plastic wrap (to steam roasted peppers)

FAQ

Q: Can I use jarred roasted red peppers instead of roasting fresh ones? A: Yes, jarred peppers work great. Drain them well and pat dry so the dip isnt too watery. If they taste a bit vinegary, rinse quickly and squeeze out excess liquid.

Q: Do I have to use beans in this recipe? A: The beans add creaminess and body, but you can skip them for a lighter dip. If you skip them, add an extra tablespoon or two of yogurt or ricotta, or a bit more olive oil to keep texture smooth.

Q: How long will the dip keep in the fridge? A: Stored in an airtight container it will last 3 to 4 days. Stir before serving, since flavors settle and the top can get a little firmer.

Q: Can I make this dairy free or vegan? A: Yes, swap the Parmigiano and yogurt for a vegan Parmesan or nutritional yeast and use a plant based yogurt. Flavor will be slightly different but still tasty.

Q: Whats the best way to roast peppers if I want to use fresh? A: Broil or roast whole peppers at high heat until charred on all sides, then put them in a bowl covered with plastic wrap or a sealed bag for 10 to 15 minutes. The steam helps the skin peel off easily. Remove seeds and chop.

Q: How can I change the spice level? A: Add more red pepper flakes for heat or use smoked paprika for a deeper, milder warmth. Start small, taste, and add until it suits you.

Roasted Red Pepper Dip {Easy To Make Healthy Appetizer} Recipe Substitutions and Variations

2 cups roasted red bell peppers: can use jarred fire roasted tomatoes drained and chopped for a smokier version, or 2 cups roasted orange or yellow peppers if you want a sweeter dip
1 cup canned cannellini or great northern beans: swap with canned chickpeas, navy beans, or drained white kidney beans for the same creamy body
1/3 cup finely grated Parmigiano Reggiano: try Pecorino Romano for a saltier tang, or nutritional yeast if you need a dairy free option
2 to 3 tablespoons extra virgin olive oil: replace with avocado oil, walnut oil, or light tasting grapeseed oil if you want a different nutty note
2 to 3 tablespoons plain Greek yogurt or ricotta (optional): use sour cream, plain kefir, or blended silken tofu for a dairy free creamy result

Pro Tips

1. Roast extra peppers and save the skins for soup or sauces later; they get even more flavorful the next day and makes prepping faster when you need it.
2. Pat the beans really dry with a towel or even toast them briefly in a skillet before processing if the dip feels watery. Too much moisture will make it gummy, not creamy.
3. Add lemon in small amounts and taste between additions. The cheese and beans mute acidity, so it might need more than you think, but dont overdo it or it will taste sharp.
4. If you want a smokier depth without changing the texture, stir in a tiny pinch more smoked paprika at the end or finish with a light drizzle of good olive oil and a few basil leaves.

Roasted Red Pepper Dip {Easy To Make Healthy Appetizer} Recipe

Recipe by Theo Fines

0.0 from 0 votes

I just made a Roasted Bell Pepper Dip so bright, nutty and dangerously spreadable that every cracker in my house is officially obsolete.

Servings

servings

Calories

kcal

Equipment: 1. Food processor
2. Chef’s knife
3. Cutting board
4. Colander or fine mesh strainer
5. Measuring cups and spoons
6. Mixing bowl (medium)
7. Rubber spatula or large spoon
8. Baking sheet or grill pan plus tongs or a broiler-safe rack for roasting peppers
9. Plastic wrap (to steam roasted peppers)

Ingredients

2 cups roasted red bell peppers, chopped (about 3 large fresh roasted or 1 12 oz jar, drained)
1 cup canned cannellini or great northern beans, drained and rinsed
1/3 cup finely grated Parmigiano Reggiano
2 to 3 tablespoons extra virgin olive oil
1 large garlic clove, smashed (or 2 small, if you like more garlic)
1 to 2 tablespoons fresh lemon juice, to taste
6 to 8 fresh basil leaves, torn
1/2 teaspoon smoked paprika (or sweet paprika)
1/4 teaspoon red pepper flakes, optional for a little heat
1/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons plain Greek yogurt or ricotta, optional for extra creaminess

Directions

If using fresh peppers, roast them over a gas flame, under a hot broiler or on a grill until charred all over, then place in a bowl and cover with plastic wrap for 10 minutes to steam; peel, stem, seed and chop. If using jarred, drain well and chop.
Drain and rinse the cannellini or great northern beans; pat them slightly dry so the dip isn’t too runny.
In a food processor combine the chopped roasted red peppers, beans, grated Parmigiano Reggiano, smashed garlic, torn basil leaves, smoked paprika, red pepper flakes if using, kosher salt and black pepper.
Pulse until mostly smooth, scraping down the sides once or twice; you want a creamy texture but still a little body, not completely liquified.
With the motor running, drizzle in 2 tablespoons extra virgin olive oil; add the remaining tablespoon if you want it silkier.
Add 1 tablespoon lemon juice, pulse, then taste; add the second tablespoon if you want brighter acidity.
If you prefer extra creaminess, add 2 to 3 tablespoons plain Greek yogurt or ricotta and pulse just to combine.
Taste and adjust for seasoning: more salt, lemon or olive oil as needed; if it’s too thick, thin with a splash of water or more olive oil.
Transfer to a bowl, drizzle a little olive oil on top, sprinkle a pinch of Parmigiano and torn basil leaves for garnish.
Serve at room temperature with pita, crudites, crostini or use as a sandwich spread; leftovers keep in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.