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Roasted Red Pepper and White Bean Dip


  • 1-2 garlic cloves I used 2
  • 2 14 oz. can white cannellini beans, drained and rinsed
  • 1 jar of roasted red peppers drained (I used a medium sized jar)
  • Juice of 1 lemon
  • 1 T chopped fresh rosemary basil would be good too
  • Dash of crushed red pepper
  • Salt and pepper to taste


  • In a food processor, chop up the garlic. Add the beans and roasted red peppers until smooth. Add the lemon juice and fresh rosemary. Puree. Remove the dip from the food processor. Put in a bowl. Add the red pepper flakes and salt and pepper. Stir well. If necessary, add more seasonings. Serve with pita chips, bread, or use as a spread on sandwiches. Keep in refrigerator for one week.