Roasted Red Pepper, Feta, And White Bean Dip

  1. Combine the beans, peppers, lemon juice, garlic, oil, cayenne, salt, and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.
  2. Add the feta and oregano and pulse to just combine. Transfer the contents to a small bowl.
  3. Serve with toasted pita wedges. The dip can be covered and refrigerated for up to 3 days.

cannellini beans, red peppers, lemon juice, garlic, extravirgin olive oil, cayenne, salt, freshly ground black pepper, feta, fresh oregano, bread

Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-feta-and-white-bean-dip-50157164 (may not work)

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