Roasted Red Pepper, Feta and White Bean Dip

(from Mainergirl’s recipe box)

Source: Ski cookbook

Prep time: 15 minutes
Cook time: 5 minutes
Serves 8 people


  • 1 can of cannelini beans, rinsed and drained
  • 1/2 cup roasted red peppers, coarsely chopped
  • 3 Tbsp fresh lemon juice
  • 2 garlic cloves, coarsely chopped
  • 2 Tbsp olive oil
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup crumbled feta
  • 1 tsp dried oregano
  • Pita wedges or crackers


  1. Combine the beans, peppers, lemon juice, garlic, olive oil, salt, cayenne and pepper in the bowl of a food processor and process until smooth.

  2. Add the feta and oregano and pulse to just combine.

  3. Serve with pita wedges or crackers.

  4. Can be made up to 3 days in advance, kept covered in the refrigerator.

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