Roasted Red Pepper & White Bean Dip

Perfect for snacking. Perfect for salads. Perfect for wraps, sandwiches and even grilled cheeses. Any dish that could use a little kick, this dip will likely pair well with it!

1 red bell pepper

1 1/2 cups cooked cannellini beans

1/2 cup vegan cream cheese

2 tbsp olive oil

2 cloves garlic, minced

Juice of 1 lemon

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

  • Preheat oven to 400 degrees
  • Poke holes all around the bell pepper, place in baking pan and roast at 400 degrees for 20-25 minutes or until charred
  • Once cooked, slice red pepper and place in food processor with all the other ingredients
  • Pulse until creamy and serve!









Related posts:

Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Leave a Comment...