Roasted Red Pepper Dip

Incredibly fast and easy to make, this Roasted Red Pepper Dip has the sweet charred flavor of roasted bell peppers, the nutty flavor of Parmigiano Reggiano and the peppery profile of fresh basil. Also, this healthy recipe can used as a dip or spread.

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Roasted Red Pepper Dip vs Muhammara or Red Pepper Humus

Although all three of these have overlapping ingredients, each one of these dips are slightly different. Here is a breakdown of each.

Roasted Red Pepper Dip– This dip has white beans, roasted red peppers, parmesan, citrus and spices. It is fresh, simple to make and healthy.

Muhannara Dip– Made of walnuts, red bell peppers, pomegranate molasses, bread crumbs, sumac and fresh peppers. Very flavorful but with ingredients that may be a little more challenging to find.

Red Pepper Hummus– Chickpeas, tahini, olive oil and red bell peppers are the main ingredients for this hummus. This flavor of hummus can be used in similar ways to any other type of hummus.

Serving Suggestions

My all time favorite way to serve this dip in on top of olive oil toast. {Olive oil toast is made by placing a frying pan over medium heat with about 1/8- 1/4 inch of extra virgin olive oil. Add bread and cook on both sides until golden brown and toasty. Total cooking time will depend on the size and thickness of the bread. However, the bread should take approximately 7-10 minutes. }

Here are a few more delicious ways to serve this dip.

• Baked Pita Chips or your favorite cracker.
• Use as a spread in sandwiches such as Mediterranean Veggie Sandwich, Grilled Veggie Sandwich or Dry Rubbed Grilled Chicken Sandwich.
• Served in a wrap with All Purpose Boneless Chicken Breasts, feta, olives and lettuce.
• Dipping Sauce for grilled cheese, cut veggie sticks or French fries.
• Served on top of roasted eggplant with a sprinkle of feta.

Ingredients

• White Beans– Cannellini Beans, Great Northern Beans or White Navy Beans may all be used for this dip recipe.
• Roasted Red Bell Peppers– If purchasing in the jar, the bottle should read 12 ounces. However, it may also give a dry weight that is approximately 7.8 ounces.
• Fresh Garlic, Basil and Lemon
• Parmigiano Reggiano (aka Authentic Italian Parmesan)- This is a far superior parmesan cheese that is sold in block form and has a complex nutty and salty flavor. It adds amazing flavor to the dip and I highly recommend to purchase it at Costco because not only do they sell authentic Parmigiano Reggiano, they also sell it at a great price.
• Flaky Salt and Crushed Red Chili Pepper Flakes– Maldon’s Sea Salt Flakes adds an amazing fresh and clean salty flavor while crushed red chili pepper flakes adds a mild spiciness.

Garnish Options

• Extra Virgin Olive Oil– A drizzle of olive oil as a garnish to this dip adds wonderful flavor and texture.
• Sumac– Sumac is a deep red spice that has a similar taste as lemons. It is tart and slightly sweet. Also, although optional it makes a beautiful garnish on top of this dip.
• Crushed Red Chili Pepper Flakes– Adds just a touch more spice and adds a gorgeous texture.
• Basil Leaves– The contrast of the green next to the deep red makes for a very eye appealing garnish.

Homemade Roasted Red Peppers vs Jarred

During the months of July-September bell peppers are in season here in the US. This is a wonderful time to make homemade roasted bell peppers especially when they go on sale. Once roasted, they also can be frozen for use at a later date.

Note: To freeze lay the pieces of roasted bell peppers in a single layer on a parchment lined cookie sheet. Place in freezer until frozen solid and then transfer to a freezer bag. Frozen bell peppers stay fresh for up to 6 months but most ideally used within 3 months.

Canned White Beans vs Dried

Having canned white beans (Cannellini, White Navy or Great Northern Beans) on hand can make for very simple and quick weeknight dinners such as Marinated White Beans on olive oil toast, Pasta with White Beans or Italian White Bean Soup.

However, buying dried white beans in bulk and cooking them yourself is a significant way to save money on your food budget in the long run. If this is an option you are interested in check out this post. Stovetop, slow cooker and Instant Pot instructions are found halfway down within the recipe post.

How To Make

1. Open jar of roasted peppers and drain liquid.
2. Place peppers on paper towels and pat dry of excess moisture.
3. Using the same strainer, rinse and strain can of beans.
4. Set up food processor with S blade.
5. To the food processor add beans, peppers, peeled garlic, freshly grated Parmigiano Reggiano, basil leaves, lemon zest, salt and crushed red chili pepper flakes.
6. Place lid on processor and process ingredients while slowly pouring in lemon juice through the feed tube.
7. Process until smooth. Transfer to a serving bowl and garnish with a drizzle of olive oil and basil leaves. Sprinkling sumac and additional crushed red chili is optional but does create a beautiful appearance and flavor.

Variations

• Eliminating 1/2 tablespoon of lemon juice and replacing it with 1/2 tablespoon of balsamic can add a rich sweetness to the dip.
• For those who are allergic to citrus, eliminate the zest and lemon juice but replace with 1 tablespoon of red wine vinegar.
• Adding roasted garlic and shallots done in a similar fashion as with my Roasted Garlic Dip adds sweet caramelized and yet savory undertones.
• To bring in a creaminess that has a bit of zip add in an additional 1/2 cup of feta or goat cheese. For a basic creaminess add in 1/2 cup cream cheese or cottage cheese.
• Changing up the spice level is a fun way to add interest for those who like spicy food. (See Levels of Spiciness section below.)

Note: For any additional add ins it is important to taste test before serving to ensure that the dip has the right amount of saltiness. If needed, add the salt in small amounts until desired level of saltiness is achieved.

Levels of Spiciness

The addittion of crushed red chili peppers adds a subtle spiciness to this Mediterranean style dip. For anyone who is more vulnerable to spiciness just simply eliminate from the recipe. However, for those who love spice in their food, below are a few ideas that will amp up the heat.

• The addition of 1/2 through several teaspoons of cayenne pepper, chipotle powder or ancho chili powder can add in a delicious spicy flavor.
• Adding in 1 to 2 fresh Serrano, peppadew or jalapeño peppers can add in various levels of heat in a tasty way.

Storage and Shelf Life

This homemade dip/spread will last approximately 3-4 days when stored in an airtight container. Additionally, this dip is not ideal for freezing as the quality will diminish greatly.

Frequently Asked Questions

How do I make this Roasted Red Pepper Dip creamy?

Add in a 1/2 cup of either feta, goat cheese, cream cheese or cottage cheese. Just makes sure to taste test before serving to ensure that the dip has the right amount of salt added.

Can I use different types of beans?

Different types of beans can absolutely be used in this dip recipe. However, it is important to note that white beans such as cannellini, great northern or white navy beans all have a creamy texture that works very well in this recipe.

If I do not have a food processor, what can I use to process?

Using a blender would be my best suggestion if a food processor is not available.

I added too much spice to my dip. How can I tone down the spiciness?

Cream based ingredients help to counterbalance heat levels from spice. Add in either 1/2 cup feta, goat cheese, cream cheese or cottage cheese to help with this.

More Delicious Easy Appetizers

Burrata Caprese

Lemon Dill Hummus

Baked Pita Chips

Spinach Pinwheels

 Antipasta Skewers

Roasted Garlic Dip