How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Pepper and Bean Dip?

You need 9 ingredients. The key ingredients include: 1 7-oz. jar roasted red bell peppers, drained and chopped, 1 cup light firm silken tofu (about 6 oz.), ⅓ cup cilantro leaves, 2 Tbs. lime juice, and more.

Is Roasted Pepper and Bean Dip suitable as snacks & appetizers?

Yes, Roasted Pepper and Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Roasted Pepper and Bean Dip?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pepper and Bean Dip Recipe

Name: Roasted Pepper and Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7-oz. jar roasted red bell peppers, drained and chopped; 1 cup light firm silken tofu (about 6 oz.); ⅓ cup cilantro leaves; 2 Tbs. lime juice; 1 Tbs. olive oil; 1/2 tsp. salt; 1/2 tsp. ground cumin; 1 clove garlic, chopped; 1 16-oz. can cannellini beans or other white beans, rinsed and drained

Try this homemade Roasted Pepper and Bean Dip recipe the whole family will love. Made with light firm silken, cilantro, lime juice and olive oil. Easy s…

This Roasted Pepper and Bean Dip relies on simple, everyday ingredients such as cilantro leaves, tbs. lime juice, tbs. olive oil and salt. It comes together quickly and makes 4 servings, at about 287 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Servings: persons

1 7-oz. jar roasted red bell peppers, drained and chopped
1 cup light firm silken tofu (about 6 oz.)
⅓ cup cilantro leaves
2 Tbs. lime juice
1 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. ground cumin
1 clove garlic, chopped
1 16-oz. can cannellini beans or other white beans, rinsed and drained

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
287 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Pepper and Bean Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions