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Roasted Red Pepper Dip

By Erin Clarke · WellplatedPublic

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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
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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. 1

    Gently pat the rinsed beans and red peppers dry to remove excess moisture.

  2. 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. 3

    Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.

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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