Thursday, December 15, 2011

Roasted Red Pepper, Feta and White Bean Dip

I saw this recipe in Parent's magazine the other day and thought it sounded just delicious. I'm a huge fan of bean dips. They're so creamy and flavorful (and they are usually fairly inexpensive to make). I made it for one of our college/career activites and it was delicious.
  • 1 15 ounce can cannellini beans, rinsed and drained (I plan to use dried beans as they're even cheaper, follow the normal cooking instructions)
  • 1/2 cup roasted red peppers, drained and coarsely chopped
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • Pita bread, cut into triangles, toasted (Triscuits are good with this, too)
  1. Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt and black 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.

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