Roasted Red Pepper, Feta, And White Bean Dip
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 cup roasted red peppers, drained and roughly chopped
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) crumbled feta
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- Pita bread, cut into triangles
- 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.
- Add the feta and oregano and pulse to just combine. Transfer the contents to a small bowl.
- 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)