Roasted Red Pepper Dip
By Erin Clarke · WellplatedPublic
Your rating · the average is public, yours is not
Easy Roasted Red Pepper Dip with Parmesan has vibrant Italian flavor, healthy ingredients and quick prep. Great for snacks, parties and more!
- Prep
- 5 min
- Total
- 5 min
- Servings
- 16
Already veganized
- Red Pepper Martini · Migrated Cook · similarView
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Recipe source
This recipe was taken from Roasted Red Pepper Dip · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 16 people
- 1can low-sodium cannellini beans (rinsed and drained; 15 ounces)
- 1jar roasted red peppers (drained; 7 ounces)
- 0.25 cuploosely packed fresh basil leaves
- 3 tbspfreshly grated Parmesan cheese
- 2 tbspfreshly squeezed lemon juice (about 1/2 medium lemon)
- 2garlic cloves (peeled and left whole)
- 1 tspkosher salt
- 0.5 tspfreshly ground pepper
- 2 tbspextra-virgin olive oil
Steps
- 1
Gently pat the rinsed beans and red peppers dry to remove excess moisture.
- 2
In the bowl of a food processor fitted with a steel blade, place the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
- 3
Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.
Per portion
- Calories
- ~24.2 kcal
- Protein
- ~0.8 g
- Fat
- ~2.1 g
- Carbs
- ~1.9 g
- Fiber
- ~0.2 g
- Sodium
- ~158.4 mg
3 ingredients still need USDA food links. freshly ground pepper is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 16-portion recipe.
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- Milk
Partial · 6/9 ingredients linked
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