Roasted Red Pepper Feta and White Bean Dip
Creamy, smoky, and packed with vibrant Mediterranean flavors, this Roasted Red Pepper Feta and White Bean Dip is a showstopper for any snack platter or party spread. Featuring the bold sweetness of roasted red peppers, the tangy richness of feta cheese, and the velvety texture of white beans, this easy appetizer comes together in just 15 minutes with the help of a food processor. A hint of smoked paprika and ground cumin adds a subtle warmth, while fresh lemon juice brightens every bite. Perfectly versatile, this dip pairs beautifully with pita bread, crackers, or crisp veggies, making it the ultimate crowd-pleaser. Garnish with a drizzle of olive oil and fresh parsley for a pop of color and flavor that’s as enticing as it is delicious.
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Recipe Information
Ingredients
- 2 large roasted red peppers
- 1 can (15 oz) canned white beans (cannellini or great northern beans), drained and rinsed
- 1 cup feta cheese, crumbled
- 2 large garlic cloves
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
If using jarred roasted red peppers, skip to the next step. Otherwise, roast the red peppers by placing them directly over a gas flame or under a broiler, turning until the skin is charred evenly on all sides. Transfer the peppers to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes. Peel off the charred skin, remove the seeds, and discard.
In a food processor, combine the roasted red peppers, white beans, feta cheese, garlic cloves, lemon juice, olive oil, smoked paprika, ground cumin, salt, and black pepper.
Blend the mixture until smooth and creamy. Scrape down the sides of the food processor as needed to ensure all ingredients are evenly incorporated.
Taste the dip and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preferences.
Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of chopped fresh parsley, if desired.
Serve the dip with pita bread, crackers, or fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips. Enjoy!
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
