Sun-Dried Tomato and Feta white bean dip
- 1 Can Cannellini beans
- 3 Tbs Olive Oil
- 1/4 cup water
- 1/2 cup crumbled Feta
- 1/3 cup oil packed sun-dried tomatoes
- 2 Tbs Lemon juice (about the juice of 1 small lemon)
- 1 1/2 tsp fresh minced Oregano
- 1 garlic clove minced
- salt and pepper to taste
- 1/8 tsp cayenne pepper
: Process ALL ingredients in food processor until smooth and to desired consitancy. If too thick add more water and/or Olive Oil.
Transfer dip to serving bowl. Let sit out at room temp for 30 min so that flavors can meld together. Refrigerate before serving. Serve with a drizzle of Olive Oil over the top and serve with veggies, crackers and/or crostin's.
Paired with Sofos Agiorgitiko.
Adapted from The Complete Mediterranean Cookbook