Roasted Red Pepper, Feta and White Bean Dip
- 1 of 3 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 of 3 Add the feta and oregano and pulse to just combine. Transfer the contents to a small bowl.
- 3 of 3 Serve with toasted pita wedges. The dip can be covered and refrigerated for up to 3 days.
Servings Per Recipe:
Per Serving: 478 mg sodium, 2 g fiber, 8 g Fat, total, 10 g carb., 5 g pro., 128 kcal cal., 3 g sat. fat, 17 mg chol.