Roasted Red Pepper and White Bean Dip

Roasted Red Pepper and White Bean Dip


  • 2 Medium red bell peppers
  • 1 head garlic
  • 1 540 mL can of white kidney beans or cannellini beans (drained and rinsed)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt


Try adding a little heat with a pinch of cayenne pepper.


1. Pre-heat oven to 375 degrees F.
2. Slice the top end off the head of garlic then wrap it tightlty in aluminum foil.
3. Place bell peppers and garlic on a foil lined baking sheet. Roast for 60 minutes, turning the peppers at the 20 and 40 minutes marks.
4. Allow the peppers to cool enough until they can be handled, about 15-20 minutes. Peel off the skin and remove the seeds.
5. Squeeze the root end of the garlic over a bowl or into a food processor to remove the roasted garlic. Add peppers, beans, lemon juice and salt. Pureed in the food processor or using an immersion blender and drizzle in the olive oil.