Roasted Red Pepper Bean Dip

Originally posted August 27, 2015.

This Roasted Red Pepper Bean Dip is perfectly creamy, smoky, and just a little bit spicy!  This dip is so addicting, EVERYONE will want the recipe.

I'm pretty sure everyone loves a good dip recipe. Which is why I love serving an assortment of dips (hot or cold) for my friends and family. A few of my go-to recipes are Healthy Buffalo Chicken Dip, Two Ingredient Ranch Dip, Hummus (without Tahini), Homemade Guacamole, and Easy Homemade Salsa.

Don’t worry! They are super easy to make and will cost you a fraction of buying store-bought dips.

If you are looking for a NEW creamy, dreamy dip that is sure to be crowd pleasing, you have to try this recipe. It's perfect for when you need to quickly throw together a dish to bring to a party, or when guests drop by unexpectedly.

WHAT INGREDIENTS DO I NEED?

• 2 15 oz cans of red kidney beans
• 1 red bell pepper
• 1 teaspoon minced garlic
• juice of 1 lemon
• ¼ cup olive oil
• 1 teaspoon smoked paprika
• 1 tablespoon cumin
• 1-2 teaspoon cayenne

HOW DO I MAKE ROASTED RED PEPPER BEAN DIP?

To roast the red bell pepper, place it over flame on a gas stove or grill. Cook until the pepper has char marks over most of the skin (approximately 10 minutes, turning often).  

Once your pepper is finished cooking, remove from heat and place in a bowl and cover immediately with plastic wrap so that the steam does not escape. This will help the skin become tender and easier to remove.

After 5-10 minutes of resting, run the pepper under water and remove the charred skin while doing so.  The water will make it easier for you to peel the skin off.   Chop the pepper and set it aside while we prepare the rest of the dip.

In a food processor combine kidney beans (drained), minced garlic, lemon juice, smoked paprika, cumin, 1-2 teaspoon cayenne (depending on your preferred level of heat), and the roasted red bell pepper.

As you blend the ingredients, pour in the olive oil until you have your desired texture. Feel free to add less or more oil, depending on how thick you want the dip to be.

Once the consistency is smooth, remove the dip from your food processor and place it into a bowl. Serve with your favorite crackers, chips or raw veggies.

Roasted Red Pepper Bean Dip

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Ingredients

• 2 15oz. cans of Red Kidney Beans
• 1 Red Bell Pepper
• 1 teaspoon minced garlic
• juice of 1 lemon
• ¼ cup olive oil
• 1 teaspoon smoked paprika
• 1 tablespoon cumin
• 1-2 teaspoon cayenne

Instructions

1. To roast the red bell pepper, place pepper over flame on gas stove or grill. Cook until the pepper has char marks over most of the skin (approximately 10 minutes, turning often). Once pepper is finished cooking, remove from heat and place in a bowl and cover, so that the steam does not escape. This will help the skin become tender so that it is easier to remove. After 5-10 minutes of resting, run the pepper under water and remove the charred skin. Chop the pepper and set aside.
2. In a food processor combine kidney beans (drained), minced garlic, lemon juice, smoked paprika, cumin, 1-2 teaspoon cayenne (depending on your preferred level of heat), and the roasted red bell pepper. As you blend the ingredients, pour in the olive oil until you have your desired texture. Feel free to add less or more oil, depending on how thick you want the dip to be.
3. Once the consistency is smooth, remove the dip from your food processor and place it into a bowl. Serve with your favorite crackers, chips or raw veggies.