Roasted Red Pepper, Feta and White Bean Dip

The perfect make-ahead recipe. Prepare this creamy dip appetizer up to three days in advance to help ease party planning. Serve with toasted pita wedges.

Roasted Red Pepper, Feta and White Bean Dip
Yield: about 2 cups Prep 5 mins


  • 1 15 ounce can cannellini beans, rinsed and drained
  • 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

Make It

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.

Nutrition Facts

Amount Per Serving: cal. (kcal): 128, Fat, total (g): 8, chol. (mg): 17, sat. fat (g): 3, carb. (g): 10, fiber (g): 2, pro. (g): 5, sodium (mg): 478, Percent Daily Values are based on a 2,000 calorie diet.