Roasted Red Pepper Cannellini Bean Dip

Name: Roasted Red Pepper Cannellini Bean Dip
Prep time: 5 min
Total time: 5 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1¾ cups cooked cannellini beans; 1 large roasted red bell pepper; 1 large garlic clove, minced; ¼ cup fresh basil, chopped; 1 teaspoon balsamic vinegar; 2 tablespoons extra virgin olive oil; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper

Recipe GLPR713a4ab844bd43

Mediterranean

Appetizer

5 min

195 cal

Servings: 8

No-Cook

SNAP eligible

A vibrant, creamy dip made from roasted red peppers and cannellini beans, brightened with fresh basil and a hint of balsamic vinegar. This smooth, velvety spread comes together in minutes with the help of a food processor. Perfect as an appetizer, snack, or party starter served with crackers or fresh vegetables.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1¾ cups cooked cannellini beans

1 large roasted red bell pepper

1 large garlic clove, minced

¼ cup fresh basil, chopped

1 teaspoon balsamic vinegar

2 tablespoons extra virgin olive oil

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Directions

Add the cannellini beans, roasted red bell pepper, garlic clove, fresh basil, and balsamic vinegar to a food processor.
Process the mixture until smooth and fully combined.
With the food processor still running, slowly drizzle the extra virgin olive oil through the feed chute until fully incorporated.
Transfer the dip to a serving bowl and stir in the sea salt and freshly ground black pepper.
Taste and adjust seasonings as needed. Serve immediately with crackers, bread, or fresh vegetables.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a regular stock item at Food Lion, Harris Teeter, or Walmart—cannellini beans are shelf-stable, red peppers are year-round, basil is dried or potted—making this zero-hassle shopping. The stated 5 minutes is honest if using canned beans and a jar of roasted red peppers, though fresh roasting adds 20 minutes; buying jarred peppers keeps it real. At roughly $1.50 per serving, cost is low, driven by cheap beans and pantry staples. It's a dip that reheats fine, feeds a crowd, and requires only a food processor with no active stovetop time, making it weekend-friendly prep for a weeknight snack or appetizer.

Sign in or create a free account to add your review.