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–+ servings
roasted red pepper and white bean dip on plate with vegetables

Vegan white bean and roasted red pepper dip

Print Recipe
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.
Course Sauces, Snack
Cuisine American, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword basil, dip, roasted red pepper, white bean
Dietary Preference Gluten-Free, nut free, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Equipment

  • Food Processor or high speed blender

Ingredients

  • 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
Imperial - Metric

Instructions

  • 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.

Video