Roasted Red Pepper and White Bean Dip
Recipe Type: Snacks
Author: Jen Feeny
Prep time:
Total time:
  • 1 can white kidney beans, rinsed and drained
  • 1 jar of fire roasted red peppers, drained
  • 1 tbsp minced garlic
  • juice of 1/2 lemon
  • 1 tbsp chopped fresh rosemary (I used parsley b/c that’s all I had)
  • dash of crushed red pepper
  • 1/2 tsp each of cayenne pepper and cumin
  • salt and pepper to taste
  1. In a food processor, chop up the garlic, beans and roasted red peppers until smooth. Add the lemon juice, fresh rosemary and spices. Puree. Put in a bowl. If necessary, add more seasonings.
Serve with pita chips/slices, vegetables, or Triscuits. You may also use as a spread on sandwiches, wraps or burger. Keep in refrigerator for one week.[br][br]This recipe was inspired by the recipe at