White Bean and Roasted Red Pepper Dip


  • 15 ounce can cannellini beans, rinsed, drained and patted dry
  • 1/2 cup chopped roasted red peppers
  • 2 cloves garlic
  • 12 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice from half of one lemon
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried dill weed
  • 1/8 teaspoon salt or to taste


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Add beans, peppers, garlic, yogurt, lemon juice, oregano, basil and dill in a food processor. Blend until creamy or pulse for a chunkier dip. Stir in salt to taste.
  3. Place in an oven safe dish and heat for 10-15 minutes until heated through. This may also be served chilled as well.
  4. Serve warm or chilled with tortilla chips, pita chips or vegetables.