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Monterey Jack and White Bean Dip

By: California Milk Advisory Board

"The flavors in this creamy white bean dip come from the Mediterranean, a climate and cuisine similar to California where lemons, oregano and great cheeses are often found together. You can add a drizzle of olive oil for a festive finish."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 22 servings

Ingredients

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)

Directions

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.