Layered Red Pepper and White Bean Dip with Blue Corn Chips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered dip featuring roasted red pepper, creamy white beans, and a tangy herb topping served with blue corn chips for a snack. This american-inspired snacks (vegetarian) ready in about 15 minutes blends minced garlic cloves, lemon juice, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, blend 1 cup roasted red bell peppers with 1 minced garlic clove, 1/2 tsp salt, and 1 tbsp olive oil until smooth and slightly chunky. Transfer to a bowl and set aside.
  2. Step 2: Rinse and drain 1 can (15 oz) cannellini beans. Blend them in the food processor with 1 tbsp lemon juice, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/2 tsp black pepper until creamy and smooth.
  3. Step 3: In a small bowl, mix 2 tbsp chopped fresh parsley with 1 tbsp olive oil and 1 tbsp lemon juice for the herb topping.
  4. Step 4: In a clear serving dish or individual cups, layer the red pepper mixture first, then the white bean puree, and finish with a drizzle of the parsley herb topping.
  5. Step 5: Serve immediately with 1 bag (8 oz) blue corn tortilla chips for dipping.

Frequently asked questions

How long does Layered Red Pepper and White Bean Dip with Blue Corn Chips take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Layered Red Pepper and White Bean Dip with Blue Corn Chips?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Layered Red Pepper and White Bean Dip with Blue Corn Chips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Layered Red Pepper and White Bean Dip with Blue Corn Chips for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Layered Red Pepper and White Bean Dip with Blue Corn Chips vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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