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

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)