Roasted Red Pepper Feta Dip
Yield: 1 cup
1 roasted garlic bulb OR 1 tablespoon bottled, chopped roasted garlic
1 medium red bell pepper, roasted and peeled
1/2 cup plain 2% Greek-style yogurt
1 cup drained, canned cannellini beans
1/2 -1 tsp ground red pepper
1 cup (4 ounces) crumbled feta cheese
Preheat oven to 400 degrees F.
Combine garlic and red bell pepper in a food processor; pulse until coarsely chopped.
Add yogurt, beans and cayenne pepper; process until smooth. Add feta and pulse just until combined.
Serve with crackers, pita chips or sliced vegetables.