Sometimes, all you need is a really good dip, and this flavourful roasted red pepper and white bean dip comes together in just 5 minutes, with a few pantry ingredients! This refreshing cold dip and sandwich spread is made with creamy white beans, packed with protein and fiber, aromatic basil, smoky red peppers and tangy red wine vinegar.

hand holding cracker with red pepper dip and vegetables
This tangy, refreshing white bean and red pepper dip is perfect for snacking, sandwiches or parties!

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Most people fall into two camps: sauce people or not sauce people. I am “sauce people” …since birth. Don’t believe me? When I was little, I used to dip into the butter dish with my fingers. Need more proof? I stop eating french fries when I run out of vegan mayo

Yes, this dietitian just admitted she can’t live without mayo, ahem it’s called balance!

So in my world, dips deserve a lot of respect. Some of my favourite plant-based recipes are dips, like my decadent hot corn dip and my filling edamame sesame dip. Dips make sliced veggies feel like a party. They add a little something extra to a grain bowl, wraps or tacos.

And when you don’t feel like cooking, a good dip can be the foundation of a lazy meal where any veggies, crackers or cashew cheese you might have on hand become a lovely little snack plate that is as flavorful and satisfying as it is nourishing.

Dips are also pretty simple to throw together, which is why they’re my go-to for easy entertaining: a dip or two, some nice crackers, fruit and a loaf of good bread is all you need when a few friends drop by.

And after cashews, my favourite base for nourishing vegan dips is white beans AKA cannellini or navy beans. Chickpeas might get all the press, but white beans are highly underrated because they create a creamy texture with a neutral flavour that makes them a perfect foil for the slight smokiness of roasted red peppers (because I love a vegetable I don’t have to prep) and fragrant basil…which is probably starting to overtake your garden right about now. 

You might as well make a double batch because you’re going to want to put this tangy white bean dip on everything!! 

Looking for more easy, flavourful, plant powered recipes? Pick up a copy of my plant-based cookbook, Eat More Plants!

Raid your pantry for these simple ingredients

This aromatic white bean dip is made from just 6 ingredients (mostly pantry staples!) so it’s easy to whip up at a moment’s notice.

ingredients for white bean dip with red peppers
Just 6 basic ingredients and zero chopping to make this flavourful dip!
  • Canned White Beans: There are a lot of different types of white beans in the store and really, any of them will work here. Try navy beans, butter beans, white kidney beans or cannelini beans. I always use no salt added beans, so if you have the salted variety, cut the salt in the recipe by half and add more only if needed.
  • Roasted red peppers: Jarred roasted red peppers make it easy to add a boost of veggies to any recipe, and their mild, smoky flavour is so so good. Always pat your jarred peppers dry so they don’t add too much liquid in your recipe
  • Fresh basil: Basil has such a wonderful flavour but it’s also super nourishing, packed with antioxidant phytochemicals to support overall health. 
  • Nutritional yeast: One of my forever favourite ingredients, nutritional yeast adds a bit of a cheesy, umami note to any recipe as well as plenty of B vitamins
  • Sherry vinegar: I was inspired by the flavours of Spain for this recipe, so I love sherry vinegar here but you can totally use apple cider vinegar in a pinch. It’s got the same tang! 
  • Garlic: garlic makes everything better. I have no notes. If you’re out of fresh garlic, perhaps add a pinch of chile flakes for some extra punch?

…plus a bit of oil, salt and pepper!

How to make this easy vegan white bean dip

Maximum flavour, minimum effort: because this dip comes together in the blender or food processor, it’s super fast with zero chopping – in just 5 minutes flat, you’ll be snacking!

Step One: Rinse the white beans and be sure to drain them really well to avoid excess liquid in the dip. Then, pat the red peppers dry with paper towels for the same reason!

Step Two: Place the red peppers, white beans, basil, nutritional yeast, oil, vinegar, garlic, salt and pepper in a small blender or food processor and blend until smooth.

Step Three: Enjoy as a sandwich spread, dip, sauce for grain bowls, pizza or even pasta!

Why white beans are so good for you

You know me: I am always going to encourage you to eat more beans. Why? Because they are so incredibly nutrient dense and packed with fibre. White beans are no exception:

  • White beans are a high fiber food! Just a half cup of cooked navy beans has 6.5 grams of fibre, including both soluble and insoluble fiber which helps promote a healthy gut microbiome.
  • The same ½ cup serving also boasts 8 grams of plant-based protein!
  • White beans are also a sneaky boost of vegan calcium, with 66 mg, for strong bones as well as 2.2 mg of energizing iron and 43 mg of choline, which is important for nervous system function.

Vegan white bean dip tips, tricks, and substitutions

  • This dip keeps beautifully, in an airtight container in the fridge, for up to 5 days but I promise it won’t last that long!
  • Yes, you could totally make this dip with chickpeas…you might just need a little bit of extra oil to make it creamy!
  • Customize this dip to make it your own! Add a bit of extra smokiness with a pinch of smoked paprika and cumin, swap in lemon juice for vinegar or try dill instead of basil.

More easy vegan dips

roasted red pepper and white bean dip on plate with vegetables

Vegan white bean and roasted red pepper dip

This flavourful roasted red pepper and white bean dip comes together in just 5 minutes, with a few pantry ingredients! This refreshing cold dip and sandwich spread is made with creamy white beans, aromatic basil, smoky red peppers and tangy red wine vinegar.
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  • 14 ounce can white beans, rinsed and drained; all white beans work, like navy or cannellini
  • 1 cup jarred roasted red peppers, patted dry with paper towel
  • ¼ cup fresh basil leaves
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sherry vinegar, or apple cider vinegar
  • 1 clove garlic, crushed or micro grated
  • ¾ teaspoon salt
  • freshly cracked pepper, to taste


  • Food Processor or high speed blender


  • Place beans, red peppers, basil, nutritional yeast, oil, vinegar, garlic, salt and pepper in a small food processor or blender and blend until smooth.
  • Serve with sliced veggies, crackers or spread on sandwiches. Store in an airtight container in the fridge for up to 5 days.