This versatile Roasted Red Pepper Tomato Dip with Beans is gluten and dairy free and bursting with tangy delicious flavours. It goes equally well with meat, fish or vegetarian dishes.
Dip recipes are usually very quick and simple to make and with the right ingredients can make a highly nutritious snack. This Roasted Red Pepper Tomato Dip with Beans is no exception.
The recipe is very easy to put together though the vegetables need to spend some time in the oven before you can turn them into a dip.
I made this dip using lightly roasted tomatoes and a red bell pepper. After 30 minutes in the hot oven these vegetables are super sweet, tangy, and full of flavour, making this dip taste rich and delicious. You don’t have to worry about removing the skin from the vegetables, either. The skin is full of goodness and if you puree the mixture well you won’t even know it’s there.
You may also like this easy Eggplant Tomato Dip, where I used a similar method of roasting the vegetables. It’s also vegan and super delicious!
Can you adapt this recipe?
I used cannellini beans in this recipe but you can use another white bean variety. As for the herbs I chose basil but there is flexibility here too. The flavour combination in this recipe will be just as delicious with oregano or thyme, for example. I do recommend adding a few dashes of Tabasco. Not only for a bit of heat but also because it adds flavour to this simple dip. Alternatively you can add a bit of chilli to give this dip some heat.
Serving suggestions and storing
This versatile roasted red pepper dip goes well with any white meat as well as white fish. Both fried or grilled. It’s an ideal accompaniment to chicken wraps.
It also makes a satisfying snack, great for entertaining, full of healthy protein and vegetables, and can be served with nachos or crusty bread and a drizzle of good olive oil. Try it with my easy chicken fingers or these healthy chicken meatballs. Any leftovers can be kept in the fridge for a couple of days in an airtight container (I keep mine in a bowl covered with cling film).
More healthy dip recipes
Homemade Ranch Dip with Yogurt
This versatile Roasted Red Pepper Tomato Dip with Beans is gluten and dairy free, and goes equally well with meat, fish as well as vegetarian dishes.
- 2 medium red bell peppers, cut into quarters
- 250 g cherry tomatoes, halved
- 120 g cannellini beans tinned or soaked then cooked
- 1 small garlic clove chopped
- 5 sundried tomatoes, chopped
- 2 tablespoons basil, chopped
- 1.5 tablespoon lemon juice
- 3 dashes Tabasco sauce
- Fine sea salt and pepper to taste
- Olive oil for drizzling
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Preheat the oven to 425 F/ 220 C/ gas mark 7. Prepare a large baking/roasting tray.
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Place the pepper and tomatoes (open side up) on the tray, without overlapping one another, season, drizzle with oil and roast for 30 minutes. Remove from the oven and allow to cool completely.
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Combine all the other dip ingredients, add the pepper and tomato and puree until smooth. Refrigerate for 30 minutes, if possible, and enjoy!
Preparation time includes time needed for roasting the vegetables.
Pin Roasted Red Pepper Dip with Beans!
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RECIPE LINK PARTIES
I am bringing this recipe to #CookBlogShare, hosted this week by Jacqui over at Recipes Made Easy.
Also sharing with Tickle My Tastebuds Tuesday, Tasty Tuesdays, Recipe of the Week.
I shared this recipe with Fiesta Friday, which I have the pleasure of co-hosting this week with Jhuls from The Not So Creative Cook. Join the party, link up your recipes, comment on some of the other recipes (we all like comments and feedback:). Remember to include links to Fiesta Friday and the co-hosts in your post for a chance to be featured next week.
This would taste great with my favourite crackers – thanks for sharing your recipe with us over at the Creative K Kids’ Tasty Tuesday & I hope you’ll join us again this week!
Thank you! I’d be sure to join the party next week:)
Love this recipe Monika. We have a load of roasted tomatoes still in the freezer from last season…. We use them (pureed) for pasta but they would be perfect here! Bookmarked xx
Thank you Kate! I never thought of freezing roasted tomatoes. What a good idea. Must try that.
No need to peel? That’s great! It’s just so tedious peeling roasted peppers, or you might say fiddly over there ? Nice recipe, a lot like red pepper hummus, which I love. Thanks for cohosting!
I don’t like peeling and since it’s my recipe I decided to go without peeling! I think I was feeling confident that day:) It was a pleasure to co-host:)
Oooh yum – really love the sound of this dip – nice to have something a little different from the norm 😀 Eb x
Thanks Eb! Glad you like the recipe:)
I love roasted peppers and the dip with tomatoes sounds super good to me. I will be making this for my next party! Thanks for sharing.
Thank you! Hope you like it:)
thank you, Monika. Anybody who has a bottle (and uses it, too) of Tabasco in their pantry is a person after our own heart!!!!
Thank you! Glad you like the recipe:)
I could eat this whole thing all by itself! My mouth is watering! 😀 Thanks for sharing and see you around at the party!
Thanks Jhuls! Glad to be co-hosting with you this week:)
Its amazing how roasting peppers and tomatoes completely changes the flavour – for the better! I love the sound of this dip. So easy to make too. Im pinning to make. Could be we get just the right weather this weekend if the forecast is to be believed. Thanks for sharing on#CookBlogShare.
Thank you Jacqui! Yes, the forecast sounds promising… we’ll see:)
Love the sound of this Monika, and I love that you used some beans in the mix too 🙂
Angela x
Thanks Angela! Glad you like the recipe:)
Lovely dip! I didn’t expect to see beans as one of the ingredients 🙂 brilliant idea! BBQ weather has definitely arrived now and this will be a perfect accompaniment! x
Thank you! Glad you like the recipe:)
This looks delicious. Great to have some new dip ideas with BBQ season approaching… #CookBlogShare
Thank you! Glad you like the recipe:)
Sounds lovely Monika – I particularly like how you’ve added beans to the dip. Have pinned x
Thanks Mandy! I wanted something other than chickpeas so it had to be beans.
This sounds delicious, I make a similar dip this time of year with roasted eggplant. What a perfect thing to snack on while sitting outside enjoying the sun 🙂
Thank you! If only the sun was out:)
Here in Wisconsin, USA we skipped straight over nice, warm bbq weather to conditions approximating the Sahara desert. This dip will be perfect for my next bbq, which will happen just as soon as I can walk outside without melting. 🙂
Hope you like it! How I wish we could have a scorching hot day at least once in a while:)
With roasted peppers and toamtoes, must be heavenly 🙂
Thanks! It was really yummy:)
Good stuff! Seems quite interesting. Humble and sturdy. A good barbecue friend. I am tending towards fish for this
Thank you Andy! Fish is a good choice. I had mine with chicken tonight and it was great too:)