Roasted Red Pepper & Spinach Dip
Author: Marla Hingley
Prep time: 10 mins
Total time: 10 mins
Serve this tasty dip in a bread bowl for a great looking appy.
  • 3-6 cups baby spinach
  • 540ml can white kidney beans, rinse & drained
  • 2 whole roasted red peppers
  • 1 cup cream cheese (or sour cream for a thinner dip)
  • 3 Tbsp lemon juice
  • Zest from 1 lemon, or less to taste
  • ¾ tsp paprika
  • Salt and pepper to taste
  1. In a food processor, pulse spinach until coarsely chopped. Place into a bowl.
  2. Into the food processor add the remaining ingredients, and blend until smooth. Pour into bowl with spinach and stir to combine. Chill until ready to use.
  3. Serve in a gluten free bread bowl, or with corn chips.
To create the bread bowl, I used a dome shaped baking pan to bake my gluten free bread in. Makes 3½ cups
Recipe by Gluten Free Club at