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Roasted Red Pepper Bean Dip: Easy Recipe

I wanted a healthy snack last night, so I whipped together a quick and easy Roasted Red Pepper Bean Dip.
Roasted Red Pepper Bean  Dip Recipe
I had a roasted red pepper in the fridge from earlier in the week (if you haven’t roasted peppers before, it is very easy and the results are far better than store bought jarred ones -> http://blommi.com/how-to-roast-a-pepper/), and always have plenty of canned beans on hand, and I kept the rest of the ingredients to a minimum, since I didn’t want the roasted red pepper flavor to get drowned out in a muddle of random ingredients.

The resulting red pepper bean dip is lighter in both texture and calories than many typical bean dips.  It also packs a full daily reccommended allowance of vitamin C (thanks to the red pepper and lemon juice) and plenty of fiber and folates, from the beans.

The dip is shown with Glenny’s Whole Wheat Popped Crispy Chips.  A case randomly arrived at my house a few days ago, I have featured Glenny’s products in the past, but I think I may have won these off another blog.  Anyway, they are pretty good, especially considering they only have 100 calories a bag. I had a bag with a serving and a half of the dip for breakfast this morning .  Yeah, I know, I’m weird.

Roasted Red Pepper Bean Dip: Easy Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 99
  • Fat: 2
  • Carbohydrates: 19
  • Fiber: 7
  • Protein: 6
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Total time: 
Easy Roasted Red Pepper Bean Dip recipe.
Ingredients
  • 1 clove of garlic
  • 1 tbs lemon juice
  • ½ tbs olive oil
  • ¼ tsp Kosher salt
  • 1 roasted red pepper, peeled and de-seeded with juice
  • 15 oz can cannelini beans
Instructions
  1. Combine garlic, oil, lemon juice, salt and roasted pepper in small food processor and pulse until pureed.
  2. Add the beans, and pulse until dip is creamy and spreadable.
  3. Serve chilled.

 

Roasted Red Pepper Bean Dip Recipe

Comments

    • Robin Gagnon says

      The whole batch is just shy of 2 cups, so a serving would be about a 1/2 cup…I like my beans… no skimpy dip portions…lol

  1. says

    I love dips! And like every ingredient in this dip… will be making it soon!

  2. says

    this would be nice for the Harbowl – I mean super bowl.

  3. says

    Wow, that is easy…I love cannelloni beans, I use it in my hummus.

    • Robin Gagnon says

      Megan any canned white bean would do… I guess you could use pink beans too, but I wouldn’t go with black or kidney in this one (yeah, I’m a little bean obsessed…lol)

    • Robin Gagnon says

      Eat the beans…muhahaha ;)

  4. says

    When I first looked at that pic, I though of potted meat but after checking out the recipe for this and your roasted peppers, I’m going to try this.

  5. says

    Yum! Sounds like a healthy alternative to the unhealthy dips.

  6. says

    This would be one for my husband and I to enjoy, the kids would not be fans but we sure would :)

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