Easy Roasted Red Pepper Bean Dip
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I love roasted red peppers. I love what roasting does to about any vegetables. This easy roasted red pepper bean dip incorporates roasted red peppers along with Bush’s cannelini beans. These beans have a creamy smooth texture and mild flavor. These beans let the roasted pepper be the start of the dip but adds that smooth creaminess.
This easy roasted red pepper bean dip comes together in no time and only uses 5 ingredients (I don’t count salt as an ingredient). You can serve this up with tortilla chips, vegetables or pita chips. It is perfect for a snack or is a great item to take to a gathering. I personally would love to eat it poolside, now if only I had a pool!
Just add some drained cannellini or white kidney beans to a food processor or high powdered blender. Then add in some roasted red peppers, garlic, lemon juice, olive oil, and salt. Then just pulse until it reaches the desired consistency for dipping. Last., give it at least 1 hour in the refrigerator to chill.
Here is what you need to make the
Easy Roasted Red Pepper Bean Dip
- BUSH’S® CANNELLINI OR GREAT NORTHERN BEANS
- ROASTED RED PEPPER
- GARLIC
- LEMON JUICE
- OLIVE OIL
- SALT
Easy Roasted Red Pepper Bean Dip
Real Mom Kitchen
Ingredients
- 1 15.5 oz can BUSH’S® Cannellini or Great Northern Beans, drained
- 1 roasted red pepper cut into chunks
- 1 clove minced garlic
- 1 Tbsp lemon juice
- 1 ½ tsp olive oil
- ¼ tsp salt
Instructions
- Combine all of the above ingredients into a food processor or high powered blender (such as a Blendtec).
- Pulse until dip is creamy and spreadable.
- Chill for at least 1 hour before serving.
- Serve with tortilla chips, vegetables, or pita chips.
Recipe adapted from Mom Foodie.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.
