Enjoy this lite Roasted Red Pepper Dip as a snack or serve it at a party. It's quick and easy to make and can be served with chips, crackers, or vegetables.
I love snacking on veggies and hummus and recently, on a very snowy day, one where I had no intentions of heading out, I ran out of my favorite roasted red pepper hummus. I had a craving so I raided my pantry and made this delicious roasted red pepper dip.
I blended roasted red peppers with white Cannellini beans, basil pesto, and creamy goat cheese. If you just said, "eww, gross, goat cheese", you can use cream cheese instead.
The dip has the texture of hummus with a more pronounced roasted red pepper flavor. I loved the addition of the pesto. Basil, garlic, and olive oil could be substituted.
I even made a short video so you can see how quick and easy this Roasted Red Pepper Dip is to make.
- 15 ounces (1 can) white Cannellini beans drained and rinsed
- 12 ounces (1 jar) roasted red pepper drained and patted dry
- 2 tablespoons basil pesto
- 4 ounces creamy goat cheese or cream cheese
- salt and peper to taste
Pour white Cannellini Beans, roasted red peppers, basil pesto, and goat cheese in the bowl of a food processor.
Pulse until fairly smooth.
Season with salt and pepper to taste.
Pour into a bowl and serve with chips, crackers, or vegetables.