Roasted Red Pepper & White Bean Dip
Here’s a full recipe for a Roasted Red Pepper & White Bean Dip — a Mediterranean-inspired mash-up of Greek htipiti and creamy white bean spread. It’s smoky, tangy, and incredibly easy!
Total Time
Servings: 6–8 (as a dip)
Prep Time: 10 minutes
Cook Time: 0 minutes (if using jarred peppers)
Total Time: 10–15 minutes
Vegan option available
Ingredients
1 (15 oz) can white beans (cannellini or great northern), drained & rinsed
2–3 roasted red bell peppers (jarred or home-roasted), roughly chopped
1–2 cloves garlic (raw or roasted for milder flavor)
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar or lemon juice
1/2 tsp smoked paprika (optional, but adds great depth)
1/4 tsp chili flakes (optional, for heat)
Salt & pepper, to taste
1/4 cup crumbled feta (optional for creamy, tangy finish)
Fresh herbs (parsley or basil), for garnish
Instruction
1. Blend the base:
In a food processor, combine the white beans, roasted red peppers, garlic, olive oil, lemon juice (or vinegar), paprika, and chili flakes.
2. Process until smooth:
Blend until very creamy. Scrape down sides and adjust seasoning with salt, pepper, and more lemon or olive oil as needed.
3. Add feta (if using):
Blend in the crumbled feta for a thicker, tangier dip, or keep it vegan without it.
4. Serve:
Spoon into a bowl, drizzle with olive oil, sprinkle herbs or more feta on top. Serve chilled or room temperature.
Serving Suggestions
Dip for: Warm pita, crackers, or veggie sticks
Spread on: Sandwiches, wraps, or toast
Part of: A mezze platter with olives, hummus, dolmas, etc.
Nutrition information
Calories: ~130
Protein: 4g
Fat: 7g
Carbs: 12g
Fiber: 3g