This creamy, flavorful cold dip blends roasted red peppers, white beans, garlic, and olive oil for a tangy, smooth appetizer ready in just minutes.

Scale

1 1/2 cups cooked white beans (cannellini or navy, drained)

1 roasted red pepper, chopped

1 garlic clove, minced

2 tbsp olive oil

1 tbsp lemon juice

1/2 tsp smoked paprika

Salt to taste

Fresh parsley for garnish

Combine white beans, roasted red pepper, garlic, and lemon juice in a food processor.

Blend until mostly smooth, then drizzle in olive oil while blending.

Add smoked paprika and salt to taste; pulse to incorporate.

Spoon into bowl, chill for 15–30 minutes, garnish with parsley, serve with chips or veggies.

For extra heat, add a pinch of cayenne.

Can be stored refrigerated up to 3 days.

Keywords: easy cold bean dip, healthy roasted red pepper dip, vegan appetizer