This red pepper white bean dip is a healthy and tasty appetizer to make for your next party!
Well, here we are in October. And soon it will be November, and that means that it’s the holiday season. The time of year when we have more gatherings and parties, and more opportunities to make delicious allergy friendly food to share with our loved ones.
One thing that’s a bit trickier with food allergies is planning the appetizers for parties. It seems like we don’t have the “easy” options that we used to. You know how that is…in the past, before food allergies, it was easy to do store-bought appetizers.
Hummus, crackers, cheeses, packaged dips…the snack portion of the party could be taken care of at the last minute if needed. But now that you have more allergies or dietary needs to think about, snacks and appetizers require a little more planning.
Fortunately this red pepper white bean dip is very easy to make, and it’s so delicious. You won’t miss that store-bought hummus at all! This red pepper white bean dip is creamy, colorful, tasty, and will be the talk of the party.
It does take a bit of time to cook the red peppers, but once you chop them, you can leave them in the pan over medium low heat and go about your other party tasks. After about 20 minutes, they will be soft and full of flavor. Then place the other ingredients for this dip into the food processor and blend until smooth. That’s all there is to it! This is an easy allergy friendly appetizer that your guests will love.
This red pepper white bean dip is perfect served with:
- tortilla chips
- gluten free crackers
- fresh vegetables
Disclosure: This post contains affiliate links.
Recipe
Red Pepper White Bean Dip.
Ingredients
- 2 red peppers chopped
- 1 Tablespoon olive oil
- 28 ounces cannellini beans drained and rinsed
- 1-2 garlic cloves If you love garlic, you'll want to do two cloves.
- 1 ½ teaspoons onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- ½ Tablespoon apple cider vinegar lemon juice would also work
Instructions
- Place the chopped red peppers and the tablespoon of olive oil in a frying pan and cook over medium low heat until very soft - about 20 minutes.
- Once the pepper is cooked, place the cannellini beans, garlic clove, onion powder, salt, pepper, olive oil, and vinegar into the food processor. Add half of the cooked red peppers, and set the rest aside.
- Process the dip ingredients until they are smooth. Add more olive oil if the dip seems too dry. Taste and add more salt and pepper if needed.
- Spoon the dip into a bowl and top with the reserved red peppers. Serve with tortilla chips, crackers, or fresh veggies.
Nutrition
Dawn
Would Great Northern or any other white bean instead of Cannelinni suffice in a pinch? I have all the ingred. but the beans that are listed! Thanks for a reply.
Dawn
Sorry, I forgot to hit “REPLY”!
Kelly Roenicke
Yes, that would be just fine!
Katie
Great recipe!
NickiB
This looks so wonderful!
It makes me think of a red pepper feta dip that I used to get at a Greek restaurant and they served it with fresh, warm pita bread!
Of course those days are over with celiac for half of the family and a child with a dairy sensitivity.
I am making this this weekend, and I cannot wait!
Kelly Roenicke
I hope you love it!