Roasted Red Pepper White Bean Dip

I'm back! Sorry for the huge gap between posts. Two weeks ago I went on vacation to Las Vegas and since I practically ate my way through the city I decided to take the next week off from baking.

Last week we had a few people over for a poker game during the week, so I wanted something that I could make that was easy and healthy. I didn't have high hopes for this because, to be honest, I don't really like red peppers (or green, or yellow, or orange for that matter). But I had a jar of roasted red peppers in my pantry that was begging to be used so I through this together. Wow! It was actually really good. It was such a crowd pleaser. Everyone kept going back for more.

This is ridiculously easy to put together. You pretty much just open up a few cans and pop everything in the food processor with some lemon zest, lemon juice, oregano, and olive oil. Seriously, it doesn't get any easier. Not to mention, it's such a pretty color!

Recipe: Adapted from Closet Cooking Ingredients
  • 1 15 oz can of white beans, drained and rinsed
  • 1 small jar of roasted red pepper, coarsely chopped
  • 2 cloves of garlic, chopped
  • 1 lemon, zest and juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • salt & pepper to taste
  1. Add everything to the food processor and puree until smooth. Add more olive oil (or water) to thin to desired consistency.


Keeping up with the Freitas' said...

This looks delicious - I'm going to try it this weekend!

Heidi said...

I'm definitely trying this! I buy jars of roasted red peppers all the time!

Maria said...

YUM! Such a great snack!

Patricia @ ButterYum said...

Uber delish! Can't wait to give this one a try!


Valen said...

I would love to try this! Red peppers are so expensive though.

Sarah Jio said...

Thanks for this recipe! So great! I'm going to feature on my health and fitness blog for tomorrow, with a link back to you. I'll give you attribution for the photo, of course. Hope that's OK. Just holler if not, as I'm scheduling the post now. Thank you! And, yummy blog! xo

Anonymous said...

How many ounces was the "small jar of roasted red peppers? Thanks

Anonymous said...

Thanks, looks great! Do you have the nutritional info?

SugarCooking said...

Anon - I'm not sure actually. Probably about 8-10? That's just a guess though. Either way, this recipe is really forgiving so if you add a little more or a little less I think you'll be okay.

The Crepes of Wrath said...

This looks wonderful; I think I'll make it for Passover this weekend!

cookies and cups said...

I love this idea. I saw something similar a while back and forgot to bookmark it...needless to say I have no idea where I saw it, so THANK YOU for making this.
I'm bookmarking now :)

Katie said...

Thanks for the recipe. I've got to make it over to my friend's apt to give this one a shot, I"m living in the dorms (at psu!) and am experiencing another year of serious kitchen withdrawal.

Kate said...

I love this recipe! I have a very similar one that adds basil and a littl bit of balsamic vinegar - it is sooo delish!

mypixieblog said...

Wow, that looks awesome! Think I could use great white northern beans for this recipe? Or was there another kind of white bean you prefer? Can't wait to try this!

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