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Roasted Red Pepper, Feta And White Bean Dip
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A more redeemable option to balance out all those quesos and buffalo chicken dips. It's packed with protein from the cannellini beans and full of flavor thanks to the red pepper and lemon juice. Dip away guilt free.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (15 ounce size) cannellini beans, rinsed and drained
1/2 cup roasted red peppers, drained and coarsely chopped
3 tablespoons fresh lemon juice
2 cloves garlic, coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled
1 tablespoon fresh oregano, chopped
6 pita breads, cut into triangles, toasted
directions
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.
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.
added by
ilovetocook23
nutrition data
Nutritional data has not been calculated yet.
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