Mediterranean-inspired · Easy
Roasted red pepper bean dip
Red bell peppers are roasted until soft and charred in spots, then blended skins, juices and all with white beans, lemon flesh and juice, garlic and olive oil into a smoky, rosy dip for vegetables, crackers or sandwiches.
- Prep
- 10 minutes
- Total time
- 82 minutes
- Portions
- 10
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 60 kcal | 595 kcal |
| Protein | 2.2 g | 22.1 g |
| Carbs | 7 g | 69.6 g |
| Fiber | 2.4 g | 24.2 g |
| Sugars | 1.4 g | 14.1 g |
| Added sugars | 0 g | 0 g |
| Fat | 2.9 g | 28.9 g |
| Saturated fat | 0.4 g | 4.4 g |
| Sodium | 42 mg | 424 mg |
| Cholesterol | 0 mg | 0 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes the full trimmed raw pepper weight (skins and juices kept), drained and rinsed regular canned cannellini beans, lemon flesh with juice, garlic and all olive oil, divided into ten portions. Canned beans are salted; rinsing lowers but does not remove sodium, and brands vary. Missing bean sugar uses a USDA canned white bean proxy. A dip component, not a meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Peppers, sweet, red, raw · 300 g in the original batch
USDA food referenceOil, olive, salad or cooking · 25 g in the original batch
USDA food referenceBeans, cannellini, canned, sodium added, drained and rinsed · 250 g in the original batch
Missing sugar and cholesterol use generic undrained canned white beans as a proxy. Missing saturated fat uses that proxy’s saturated-to-total-fat ratio applied to the drained/rinsed cannellini total fat. The primary source supplies other nutrients.
USDA food reference USDA supplementary referenceLemons, raw, without peel · 30 g in the original batch
USDA food referenceGarlic, raw · 5 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes the full trimmed raw pepper weight (skins and juices kept), drained and rinsed regular canned cannellini beans, lemon flesh with juice, garlic and all olive oil, divided into ten portions. Canned beans are salted; rinsing lowers but does not remove sodium, and brands vary. Missing bean sugar uses a USDA canned white bean proxy. A dip component, not a meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 5 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Oven · Rimmed baking sheet lined with parchment · Cutting board and knife · Colander · Fine grater · Food processor or blender · Covered container
- 1
Heat the oven and trim the peppers
Heat the oven to 425°F / 220°C, about 15 minutes. Wash hands and the peppers, cut out the stems, seeds and white ribs, and cut the peppers into wide strips. Weigh 300 g trimmed red pepper and toss on a lined rimmed baking sheet with 10 g olive oil, skin side up.
- 2
Roast and cool
Roast 25 to 30 minutes, turning once, until very soft with charred spots. Do not peel: the skins and any juices on the tray all go into the dip. Let the peppers cool on the tray about 15 minutes.
- 3
Prepare the beans, lemon and garlic
While the peppers cool, drain and rinse the beans and weigh 250 g white beans. Peel and finely grate 5 g garlic. Cut the peel and white pith from the lemon, remove the seeds and weigh 30 g lemon flesh with its juice.
- 4
Blend until smooth
Scrape the peppers, their skins and every bit of tray juice into a food processor. Add the beans, garlic, lemon and 15 g olive oil. Blend 2 to 3 minutes, scraping down the sides, until smooth with only tiny flecks of skin.
- 5
Chill and serve
Transfer to a covered container and refrigerate within 2 hours of roasting. It contains fresh garlic and oil, so keep it at 40°F / 4°C or colder and use within 3 days. Serve chilled or at cool room temperature, and return leftovers to the refrigerator within 2 hours.
My private recipe notes
Your notes don’t change this recipe’s dietary tags or nutrition.
How did this recipe turn out?
After trying it, share what you loved or help us make it better. You can change your vote anytime.
Loading community feedback…
Make it work for you
For kids & different preferences
Blended smooth with tiny soft skin flecks; mildly sweet and smoky. Children can rinse beans and help press the processor button with an adult. Spread thinly or offer as a dip with foods the child already manages safely. Not age-specific feeding guidance; check individual needs.
Storage & packed lunches
Contains fresh garlic and oil. Refrigerate covered at 40°F / 4°C or colder within 2 hours of making or serving (within 1 hour above 90°F / 32°C) and use within 3 days. Never store at room temperature. This is not a canning recipe.
Freezing & reheating
Freeze in small covered portions up to 1 month; thaw in the refrigerator and stir well, as the texture may loosen slightly. Use within 1 day of thawing.
Serve chilled or at cool room temperature; no heating needed.
If something looks different
If the dip is too thick, blend longer and scrape down more often; pepper juiciness varies. Large flecks of skin mean the peppers needed more blending. If it tastes flat, the peppers may not have roasted long enough to char in spots.
Something wrong with an ingredient or instruction? Tell us
Updated 2026-10-29
Bethany’s Kitchen · /recipes/roasted-red-pepper-bean-dip · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.