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
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Pour white Cannellini Beans, roasted red peppers, basil pesto, and goat cheese in the bowl of a food processor.
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Pulse until fairly smooth.
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Season with salt and pepper to taste.
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Pour into a bowl and serve with chips, crackers, or vegetables.
Roasted Red Pepper Dip
See all my fun Valentine’s Day Recipes.
That sounds amazing! Bell Peppers really aren’t used enough! So much flavor and so healthy! Thanks for sharing!
#TipMeTuesday
Heart shaped garden chips with roasted red pepper dip? I am in LOVE!