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Speedy red pepper and feta dip recipe

Speedy red pepper and feta dip recipe

13 ratings

In partnership with Diabetes UK

Blitz together this vibrant roasted red pepper and bean dip in just 10 minutes for an easy summer snack. Top with crumbly feta and toasted coriander seeds, then serve with flatbreads or crudités. See method

  • Serves 6
  • 5 mins to prepare and 5 mins to cook
  • 99 calories / serving
  • Vegetarian
  • Gluten-free


  • 400g tin cannellini beans, drained and rinsed
  • ½ x 460g jar roasted red peppers, drained
  • 1 tbsp lemon juice
  • 1 small garlic clove
  • 2 tbsp olive oil, plus extra to drizzle
  • 1 tbsp coriander seeds
  • 30g feta cheese, crumbled
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    2g 9%
  • Sugars

    0g 0%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 6.7g Protein 4.6g Fibre 3.9g


  1. Blitz the cannellini beans, roasted peppers, lemon juice, garlic and olive oil in a food processor until smooth. Season and set aside.
  2. Heat a small frying pan over a high heat and dry fry the coriander seeds for 2-3 mins until fragrant, shaking the pan regularly, then lightly crush in a pestle and mortar or in a small bowl with the end of a rolling pin.
  3. Transfer the dip to a bowl and garnish with the feta, toasted coriander seeds and a drizzle of oil. The dip will keep, covered, in the fridge for 3 days.

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