- 2 (15.5 ounce) cans white beans (cannellini or Great Northern), drained and rinsed
- 3/4 cup chicken or vegetable stock
- 1 cup shredded or grated California Monterey Jack (or substitute a flavored variety such as California Pepper Jack)
- 2 tablespoons sour cream
- 1/2 cup crumbled California cow’s milk feta
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and cayenne pepper to taste
- Drizzle of olive oil (optional)
- In a medium saucepan, heat beans and stock on medium heat until warmed through, about 5 minutes. Remove from heat and stir in shredded Monterey Jack. Cool slightly.
- Place the warm bean mixture in a food processor or blender. Puree to a smooth consistency, adding a little more stock or water if needed.
- Pour the warm bean mixture back into the saucepan or into a bowl and stir in sour cream, feta, lemon juice, oregano, salt and cayenne pepper.
- Transfer to a serving dish. Drizzle with olive oil if desired. Serve warm or at room temperature with chips and vegetables.