Friday, July 18, 2008

Roasted Red Pepper, Feta & White Bean Dip

1 can(15 oz) cannellini beans, rinsed & drained
1/2 cup roasted red peppers, drained & coarsely chopped
3 tbsp fresh lemon juice
2 garlic cloves, cloarsely chopped
2 tbsp extra virgin olive oil
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup (4 oz) crumbled feta cheese, plus extra for garnish
1 tbsp chopped fresh oregano or 1 tsp dried


Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt & black pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.

Add the feta and oregano and pulse to combine. Transfer to a small bowl and garnish with extra feta.

Chill until ready to serve.

Serve with Toasted Pita Chips

Click here for Printable Version