Cooking for Wellness

Sun-dried Tomato and Red Pepper Dip

Dec. 5, 2016

This creamy dip is a great way to add legumes (and protein and fiber!) to your diet. It is a healthier alternative to sour cream- based dips. Serve with vegetables and whole wheat pita bread wedges for a colorful appetizer.

red pepper dipYields:

  • 2-1/2 cups


  • 1 jar (12 oz) roasted red peppers, drained
  • 1 can (15 oz) white beans, rinsed and drained
  • 10 marinated sun-dried tomato halves, drained, coarsely chopped
  • 2 garlic cloves, chopped
  • 3 Tbsp plain Greek yogurt
  • 1 tsp dry oregano
  • 1 tsp ground cumin
  • 1/4 tsp. ground chili powder
  • Salt and freshly ground black pepper, to taste


  1. Place roasted red peppers in food processor or blender and purée.
  1. Add white beans, sun-dried tomatoes, garlic, Greek yogurt, oregano, cumin and chili powder.
  2. Process to a smooth purée.
  3. Season to taste with salt and pepper. Dip tastes best if it is chilled 1 hour before serving.
  4. Store up to 3 days, tightly covered, in the refrigerator.