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 make so many sweet treats to share with you on this blog that there are always desserts in my kitchen. I give a lot away but I love what I make so I tend to eat a lot of sweets.
It’s important that I balance that with eating lighter meals and snacks. 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.
I always have roasted red peppers in jars in my pantry because I use them on veggie pizzas, in pasta, over chicken, and in salads. I also had a can of white Cannellini beans and figured I’d blend the two together to see what I got.
The mixture had a really robust roasted red pepper flavor but definitely needed something to round it out. I had some homemade basil pesto so I tossed in a small amount. Better! I could have stopped there but I felt it needed to be a bit creamier so I added a small amount of creamy goat cheese (you can use cream cheese if you just said, “gross” to goat cheese) and seasoned it with salt and pepper.
I scooped some up using vegetables and enjoyed a snack. The dip had 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 was so happy with my new dip that when a box filled with mini heart shaped Sensible Portions Garden Veggie Chips (which I had received free from Hain Celestial) arrived a few days later I just had to make more of my dip.
The heart shaped chips turned this every-day dip into something festive and fun for Valentine’s Day, a bridal shower, or a romantic dinner for two so I decided to share this recipe with you.
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.
Roasted Red Pepper Dip
See all my fun Valentine’s Day Recipes.