Roasted Red Pepper, Feta, and White Bean Dip

The Ski House cookbook

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 15  ounces cannellini beans, rinsed and drained
• 1⁄2 cup  roasted red pepper, 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 fresh ground black pepper
• 4  ounces  crumbled feta cheese
• 1  teaspoon dried oregano

Directions

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 combine.
3. Transfer contents to a small bowl and serve with pita wedges.