---
title: Snack Dinner Dip Trio
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/snack-dinner-dip-trio-6874cc8800ede9c67f7f2845
servings: 2
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: Hard
allergens: [Soy, Wheat]
tags: [Vegan, Veggie, Culinary Discoveries, New]
rating: 3.5
rating_count: 78
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Bruschetta was a favorite, while some found the cannellini dip bland and the roasted pepper dip divisive.
  - theme: Ease of prep
    text: Many felt it required extensive chopping and prep time, taking longer than expected for a snack meal.
image: "https://images.recipes.furrysalamander.com/snack-dinner-dip-trio.avif"
---
Wash and dry all produce. Adjust oven racks to top and middle positions and preheat oven to 425°F.

Arrange @bell pepper{1%unit}, cut side down, on a #baking sheet{}. Drizzle with @olive oil{2%tbsp} and rub to coat. Season with @salt{½%tsp} and @black pepper{¼%tsp}. Roast until charred and softened ~{20%minutes}.

While bell peppers roast, in a #medium bowl{}, combine @tomato{2%unit}, @basil paste{1%tbsp}, @balsamic vinegar{1%tbsp}, half the minced @garlic{2%cloves}, a drizzle of olive oil, salt, and pepper. Set aside to marinate, stirring occasionally.

In a #small pot{}, combine @cannellini beans{15%oz}, half the @dried rosemary{1%tsp}, and @water{1%cup}. Bring to a boil, then immediately reduce to a simmer. Cook, stirring occasionally, until fragrant ~{3%minutes}. Mash slightly if desired, season with salt and pepper, and set aside.

Once roasted bell peppers are cool enough to handle, finely mince. Transfer to a second #medium bowl{}. Stir in @sun-dried tomato paste{1%tbsp}, @green olives{½%cup}, @parsley{½%cup}, and a drizzle of olive oil. Season with salt and pepper.

Trim and discard root end from @baby lettuce{1%head} and separate leaves. Slice @demi-baguette{1%unit} into crostini and toast if desired. Slice @celery{1%stalk} into sticks. Quarter @lemon{1%unit}.

To Serve: Divide roasted pepper dip, cannellini dip, bruschetta, lettuce cups, celery, and crostini between serving vessels. Serve family style with remaining lemon wedges on the side.