My cooking club theme this month was “Beginnings and Endings” featuring both appetizers and desserts. This dip had a flavor which was good, but fairly subtle. If you’re looking for something a little spicier, add some red pepper flakes. You might also use this as a sandwich spread.
1 (7 oz.) jar sun-dried tomatoes in oil, 2 T oil reserved and tomatoes chopped
1 T minced garlic
1 (15 oz.) can white beans, drained and rinsed
¼ c. fresh lemon juice (from 1 ½ lemons)
½ c. fresh basil, coarsely chopped and loosely packed
1/2 c. feta cheese, crumbled
1 T minced garlic
1 (15 oz.) can white beans, drained and rinsed
¼ c. fresh lemon juice (from 1 ½ lemons)
½ c. fresh basil, coarsely chopped and loosely packed
1/2 c. feta cheese, crumbled
In a food processor, blend oil reserved from tomatoes and white beans and scrape into a small bowl. Stir in tomatoes, garlic, lemon juice, basil, and feta cheese. Serve with toasted bread or crackers.
-Recipe adapted from Epicurious
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