Roasted Red Pepper, Feta and White Bean Dip‏

Ingredients

• 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
  
  

  Directions

  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.

  As I get older everyone has probably heard me complain about how much weight I have put on and how I am always trying to lose a few pounds.  Well I ran across this recipe on Family Circle's FB page  and thought it would be a quick and easy low calorie snack.  It is great for party entertaining, appetizers, or football games.  I love recipes like this...it reminds me of when I was a young newlywed and we had no money to go out, so instead we invited friends over and played cards or other games, had snack foods, listened to music of the 70's and shared some good times!!!