Well Plated · by Erin Clarke★ 4.7 (55)
Roasted Red Pepper Dip
NUTRITION · PER SERVING5M COOK
CAL 2%·PRO 4%
CARBS 5G43% OF CAL
2G FIBER3G OTHER0G TOTAL SUGAR
FAT 2G40% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, quick white bean and roasted red pepper dip with Parmesan and basil. Vibrant Italian flavor for snacking and entertaining.
startermediterranean⚙️ food processorgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 16- 1 can low-sodium cannellini beans (rinsed and drained; 15 ounces)
- 1 jar roasted red peppers (drained; 7 ounces)
- 1/4 cup loosely packed fresh basil leaves
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)
- 2 garlic cloves (peeled and left whole)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
At a glance
PER SERVING · TIME 5M
CAL 2%·PRO 4%
CARBS 5G43% OF CAL
2G FIBER3G OTHER0G TOTAL SUGAR
FAT 2G40% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 180mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 28mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.