Today is party time at The Heritage Cook! Let’s kick the weekend off right with a great White Bean and Roasted Red Pepper Dip that would be perfect with an icy cold beer, glass of wine, or anything you like to drink. And everyone will be able to enjoy it – even the most ardent vegetarians and vegans! Made with canned beans and roasted red bell peppers, it is as easy as can be.
I love having ingredients in the cupboard that I can use to whip up a last minute dish if needed. This dip is one that is made mostly from pantry items, so you can make it any time of the year. If you like red pepper hummus, you’ll enjoy this. And if bell peppers aren’t your favorite, go ahead and leave them out. It will still be good – maybe boost some of the other ingredients to make up for the loss of the peppers … more onions, garlic, and herbs make everything better, LOL.
Adding a few fresh ingredients really pops the flavors and wakes up your tastebuds. A little fresh lemon juice, shallots, garlic, dill, and green onions add a whole different dimension to this dip.
You can substitute ingredients if needed and use what you have on hand. Chopped regular onions sweated in a little oil in a medium skillet or microwaved until softened will reduce the harsh flavor.
If you want to add a smoky flavor to your dip along with a little heat, use chipotle powder instead of cayenne. It is made from dried and smoked jalapeno peppers. If you want smokiness without heat, you can use smoked paprika instead.
I used extra salt because the beans I bought were low sodium. I also added additional chipotle and black pepper for a little kick. Adjust your dip to taste and to suit your family and guests. Remember that the flavors will be bolder after it has rested in the refrigerator and returned to room temperature, so be sure to taste and adjust it again before serving.
This dip is naturally gluten and dairy free if you get gluten-free beans and peppers. Many of these canned goods are naturally safe for your guests, making this a great option for those who have dietary restrictions.
I have written this recipe as a dip, but it is exceptionally flexible. It is wonderful spread on lightly baked slices of baguette as a base for bruschetta. Or use it alone on crostini for a super easy appetizer. Try it as a spread on a sandwich with grilled veggies or maybe roast beef. What else can you think of? Let’s get creative!
You can serve this with any of the usual suspects – crackers, veggies, or chips – and I really like it with with sliced and toasted baguettes. Schaar makes a good gluten-free version. Slice and pop them in the oven on a baking sheet for a few minutes and you have lovely crostini! Anything that is crunchy is great with this smooth White Bean and Roasted Red Pepper dip.
My favorite gluten-free crackers to use with this dip are Nut-Thins, especially their artisan varieties. They are sturdy and don’t bend so they are perfect for dipping. And they are always very crunchy giving you texture you want to offset the smooth dip.
This White Bean and Roasted Red Pepper Dip is my first choice for parties, barbecues, picnics, pool parties, game day snacks, etc. Everyone loves it and it will be gone before you realize it. You will have it ready in minutes before a rest in the refrigerator to meld the flavors. Made with mostly pantry ingredients, you can keep them on hand for last minute get-togethers all year long!
This dip would be perfect for your summer barbecues or parties. Have a great weekend and I will see you back here next week for Chocolate Monday!
Ingredients needed for White Bean and Roasted Red Pepper Dip:
- Canned white beans, roasted red bell peppers, shallot, garlic, olive oil, fresh lemon juice, dill, cayenne or chipotle powder or smoked paprika, kosher salt*, black pepper, scallions, and gluten-free or regular crackers or chips
PRO Tip:
If you do a lot of entertaining or have a large family, having a food processor will save you oodles of time. It also enables you to get a smooth puree that would be otherwise challenging. It also chops, slices, and shreds. Lots of ways to use one!
PRO Tip:
Do not rinse the roasted red peppers, just drain them. You want all the flavor from them you can get!
How to make White Bean and Roasted Red Pepper Dip:
- Rinse and drain the beans and drain the peppers. Combine them in a food processor, blender, or immersion blender along with the shallot, garlic, and olive oil. Let the machine run until the puree is super smooth. Add the lemon juice, dill, cayenne or chipotle, salt, pepper, and the white/lite portions of the green scallions. Blend/puree until completely smooth, scraping down the sides of the bowl as needed. Taste and adjust seasonings.
- Transfer the puree to a bowl and stir in most of the green parts of the scallions, reserving some for garnishing the top. Before garnishing, cover the bowl and refrigerate for an hour to let the flavors meld.
- Return to room temperature or lightly warm in a microwave oven. Then sprinkle the top with the reserved green onion tops before serving with chips or crackers (gluten-free if needed).
- The dip will hold, covered, in the refrigerator for up to 5 days.
PRO Tip:
If you want a smoky note to your dish without adding any extra heat or spiciness, use smoked paprika. It is a beautiful addition to many dishes and cuisines.
PRO Tip:
I used extra salt because the beans I bought were low sodium. I also added additional chipotle and black pepper for a little kick. Adjust your dip to taste and to suit your family and guests. Remember that the flavors will be bolder after it has rested in the refrigerator and returned to room temperature, so be sure to taste and adjust it again before serving.
Recommended Tools (affiliate links; no extra cost to you):
- Paring knife and chef’s knife
- Citrus reamer
- Food processor, blender, or immersion blender
- Strainer
- Mixing bowls
Gluten-Free Tips:
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
White Bean and Roasted Red Pepper Dip (GF)
This White Bean and Roasted Red Pepper Dip is one of my favorite choices for parties, barbecues, picnics, pool parties, etc. Everyone loves it and you can have it ready in minutes thanks to a food processor or blender, before a rest in the refrigerator to meld the flavors. Made with mostly pantry ingredients, you can keep them on hand for last minute get-togethers all year long!
Ingredients
- 2 cans (15.5 oz; 439g each) white beans such as cannellini, drained and rinsed well (gluten-free)
- 1 (12 oz; 340g) jar roasted red bell peppers, drained (gluten-free)
- 1 medium shallot, peeled and sliced
- 1/2 clove garlic, minced
- 3 to 4 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh dill or 2 tsp dried dill weed
- Cayenne pepper, chipotle powder, or smoked paprika, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup (59 ml) chopped scallions (tough ends discarded) separating the whites and light green from the middle and darker green parts
Instructions
1. In the bowl of a food processor or blender, combine the drained and rinsed beans, drained bell peppers, shallot, garlic, and 3 tbsp of the olive oil, and puree until smooth. Add the lemon juice, dill, cayenne, black pepper, and the white portion of the green onions. Puree until blended and smooth. Taste and adjust the seasonings, remembering that the flavors will develop with time and get more intense. Add final 1 tbsp oil if needed and mix in.
2. Transfer to a bowl and stir in most of the green parts of the scallions, reserving some to garnish the top. Immediately cover and place in the refrigerator for an hour to let the flavors meld. Return to room temperature or lightly warm in the microwave, stir together, then sprinkle the top with the reserved green onions before serving with chips or crackers (gluten-free if needed).
3. The dip will keep, covered, in the refrigerator for up to 5 days.
Recipe found at www.theheritagecook.com
Notes
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 5mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Jan 2011. The article was updated in 2026.
Jeanette
I love white bean dip, so creamy, such a nice healthy snack!
Jane Bonacci, The Heritage Cook
You will love this one Jeanette – adding the red bell peppers adds a whole new dimension to an old favorite. Try it and tell me what you think!!!
The Food Hound
I have a similar party dip. Always easy, always fabulous!
Jane Bonacci, The Heritage Cook
I love easy dips like these. Plus it can be used on sandwiches, bruschetta, etc. That makes me one happy camper, LOL!