Beauty shot of Molly Yeh's Roasted Red Pepper White Bean Dip, as seen on Girl Meets Farm Season 12.
Recipe courtesy of Molly Yeh

Roasted Red Pepper White Bean Dip

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Molly started making this for her bean-loving husband Nick. It’s a simple yet super satisfying snack that you’ll want to dip everything into.



  1. In the bowl of a food processor fitted with the blade attachment, add the beans, peppers, miso, sambal, ginger, honey, garlic and lime zest and juice. Process, scraping down the sides of the bowl once or twice in between, until very smooth, 1 to 2 minutes. With the processor running, add the olive oil in a steady stream until incorporated and the dip is smooth, light and creamy. Taste and season with kosher salt if needed. (The dip can be served right away or made ahead and chilled—your choice.)
  2. Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of flaky salt. Serve with dippers of your choice.
  3. The dip can be made ahead and refrigerated. It will keep for 3 or 4 days in the refrigerator and will thicken a bit as it chills.