Roasted Red Pepper Bean Dip

My family loves dip and chips.  It’s what we eat while watching football games, after church on Sunday nights or at family get togethers.  This roasted red pepper bean dip isn’t a hearty, manly-man dip, but rather a lighter bean dip that is perfect for dipping veggies, chips or crackers. I love how the thyme really shines, so maybe it’s more of a ladies’ kind of dip. :)

Roasted Red Pepper Bean Dip

  • 2 {10 oz} jars roasted red peppers, drained
  • 2 {14 oz} cans garbanzo beans, rinsed and drained
  • 2 {8 oz} packages cream cheese, softened
  • 1 T. olive oil
  • 1 1/2 t. each ground thyme, onion powder, garlic powder, salt
  • Juice of one lemon
  • Freshly ground black pepper

Place peppers and beans in food processor and mix until well chopped.  Add cream cheese gradually, mixing until smooth.

Add olive oil, spices, lemon juice and pepper and pulse until blended. Transfer to a small slow cooker and warm {on lowest temperature possible} for 2 hours.  Stir frequently to avoid cream cheese separation.

You could also warm the dip in the microwave. :)

Serve with sliced veggies or pita or tortilla chips.  Enjoy!

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  1. says

    That looks so yummy! I seriously could live on just eating chips and any kind of dip alone…..and a lot of days I do! Thanks for sharing.

  2. says

    Americans usually call dip recipes like this as a spinach dip in a bread bowl. In other parts of the world like New Zealand and Australia, they call it the cob loaf. Making variations with this kind of recipe is easy by adding some ingredients like ham or bacon even cheeses and herbs.


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