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Roast capsicum and butter bean dip

Dairy free roast capsicum dip for easy weekend entertaining

Dairy free and nut free recipe that will have your friends coming back and back for more. Full of rich flavour from roasted and dried ingredients this easy dip will soon become a favourite.
Course Appetiser
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Kyrstie Barcak - A Fresh Legacy


  • 2 capsicum cut into quarters
  • 3 cloves of garlic
  • 1 tablespoon oil
  • 400 gram tin of butter beans rinsed
  • 1 cup semi dried tomatoes
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil see notes
  • 1 tablespoon lemon juice


  1. Heat the oven to 170 degrees
  2. Add the capsicum, garlic and a drizzle of oil to the oven and bake for 15 minutes
  3. Remove from the oven and set aside to cool
  4. To a food processor add all of the ingredients including the capsicum and garlic and process as smooth as desired.
  5. Serve with baked sour dough slices or dipping vegetables or crackers

Recipe Notes

I used tomatoes that I had dehydrated from our summer harvests. If you are using them from an oil filled jar you can use that oil instead of the listed 3 tablespoons in the recipe. A little oil is need just to keep the food processor blades swirling.