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Roasted Red Pepper White Bean Dip

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This creamy Roasted Red Pepper White Bean Dip is bold, smoky, and made with just a handful of pantry staples. It’s perfect for dipping, spreading, or adding to meals, and it comes together in five minutes flat! Vegan, gluten-free, and full of flavor.
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Roasted Red Pepper White Bean Dip

Looking for a dip that’s creamy, bright, and packed with flavor? This Roasted Red Pepper White Bean Dip is a total game changer. It is kind of like meshing two of the best dips into one for a smooth, smoky, subtly sweet dip that is ideal for any situation. Made with a handful of pantry staples like cannellini beans, roasted red peppers, and a few simple seasonings, it’s one of those go-to recipes that feels impressive but couldn’t be easier to make. Whether you’re planning a picnic, backyard gathering or just in the mood for something dipworthy, this recipe is about to become your new favorite. 

Roasted Red Pepper White Bean Dip Ingredients

This vibrant dip comes together in 5 minutes with a few ingredients you likely already have:

  • White beans: Creamy and mild in flavor, these provide the perfect base. I went with white Northern beans, but you could use whatever you have on hand, like navy beans, cannellini or even chickpeas.
  • Roasted red peppers: For sweetness, smokiness, and color. If you want to roast your own red pepers check out my how to here.
  • Tahini or olive oil: Adds richness and helps create a smooth texture.
  • Garlic + lemon juice: Bright, sharp, and essential.
  • Nutritional yeast: Brings depth and a subtle cheesy note.
  • Smoked paprika + dried parsley: Boosts the flavor with warmth and a hint of herbaceousness.
  • Balsamic vinegar + maple syrup: Balances acidity and sweetness.

What White Beans Should I Use?

This white bean dip recipe works with a few different varieties. Cannellini beans are my top choice; they’re soft, buttery, and blend beautifully. Navy beans or great northern beans also work well. Just make sure they’re fully cooked and drained before blending. If you’re using home-cooked beans, aim for a soft, tender texture for the creamiest result. And always taste your dip at the end to adjust the seasoning—it should be balanced and bold.

How to Make Roasted Red Pepper White Bean Dip

Making this roasted red pepper dip couldn’t be simpler:

Add all ingredients to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed. Taste and adjust salt, lemon, or vinegar to suit your flavor preferences. Transfer to a bowl and serve immediately—or chill for later. If you want to roast your own red peppers, it’s a great idea, and you can follow my how to here. If you’re using store bought roasted red peppers, you’ll be saving a bunch of time and can make this dip last minute! 

The Secret to the Best Roasted Red Peppers

While jarred roasted bell peppers are totally convenient and delicious, quality matters. Look for peppers packed without added sugar or preservatives. These have the best texture and flavor.

Want to make your own? Check out my recipe for roasting bell peppers. It’s easy to follow, oil free and yields the most delicious roasted red peppers you’ll ever have! Homemade is always a win in my mind, but store-bought works beautifully for this roasted red pepper dip recipe too.

How to Serve Roasted Red Pepper White Bean Dip

This white bean dip is smooth, creamy, and incredibly versatile—perfect for casual snacking or elevated entertaining. Serve it with Fareway pre-cut veggies like carrots, cucumbers, bell peppers, and radishes for a crisp, refreshing pairing. It also shines alongside pita chips, gluten-free crackers, or warm slices of crusty bread. I’ve served it in a Mediterranean-style snack board with olives, hummus, and roasted nuts, and it was absolutely delicious. Dollop it over grain bowls and salads for a creamy, savory finish. There is honestly no wrong way to serve this dip, and it is extremely versatile!

Ways To Use This Roasted Red Pepper White Bean Dip

Beyond dipping, this roasted red pepper spread easily finds its way into everyday meals. Spread it onto wraps, sandwiches, or even avocado toast for a breakfast favorite upgrade! It’s a delicious alternative to mayo or hummus. It also makes a standout dip for roasted veggies like sweet potatoes, cauliflower, or broccoli. This is one of those bean dip recipes you’ll find new uses for every week.

Why You’ll Love This Roasted Red Pepper White Bean Dip

This roasted red pepper white bean dip checks all the boxes: it’s creamy, vibrant, flavorful, and comes together in just five minutes. It’s entirely plant-based, dairy-free, and gluten-free, making it a great choice for nearly every kind of eater. Thanks to white beans, it’s also rich in fiber and plant-based protein, so it’s just as nourishing as it is delicious.

Roasted Red Pepper White Bean Dip FAQ

Is roasted red pepper dip vegan? Yes, this version is 100% vegan and made with white beans, tahini, and roasted red peppers.

Can I use dried beans instead of canned? Yes, just be sure to cook them until very soft and drain them well before blending.

How long does this dip last? Stored in an airtight container in the fridge, it will stay fresh for up to 5 days.

Can I freeze white bean dip? You can! Freeze in a tightly sealed container for up to 1 month. Thaw in the fridge and stir well before serving.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

Vegan Spinach Artichoke Dip

Vegan Buffalo Chicken Dip

Green Goddess Dip

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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creamy red dip served with cauliflower, broccoli, and crackers
Jackie Akerberg

Roasted Red Pepper White Bean Dip

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This creamy Roasted Red Pepper White Bean Dip is bold, smoky, and made with just a handful of pantry staples. It’s perfect for dipping, spreading, or adding to meals, and it comes together in five minutes flat! Vegan, gluten-free, and full of flavor.
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Appetizer
Calories: 698

Equipment

Ingredients
  

  • 1 can white beans, drained
  • 8 oz roasted red peppers, drained
  • 2 tbsp tahini or olive oil
  • 2 garlic cloves
  • 1 lemon, juiced
  • ½ tsp salt
  • 2 tbsp nutritional yeast
  • ½ tsp smoked paprika
  • ½ tsp dried parsley
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
To Serve Ingredients
  • Assorted Fareway Pre-Cut Veggies
  • Assorted Crackers or Chips, gluten free if desired

Method
 

  1. Add all ingredients to a high speed blender and puree until smooth, seasoning to taste.
  2. Pour into a serving bowl and place on a serving tray. Arrange veggies and crackers around the dips!

Nutrition

Serving 1cupCalories 698kcalCarbohydrates 104gProtein 41gFat 19gSaturated Fat 3gPolyunsaturated Fat 8gMonounsaturated Fat 6gSodium 4301mgPotassium 2402mgFiber 27gSugar 10gVitamin A 1717IUVitamin C 166mgCalcium 415mgIron 14mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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