Sun-Dried Tomato and Feta White Bean Dip

I'm always on the lookout for snacks to take along when we're out on the boat that can be made ahead, are portable and that will hold over if we nosh on them for multiple days.  Variations on the bean dip idea have come up, but this is the first one I really liked. It probably stood out due to the sun dried tomatoes, nominated for my Ingredient of the Year.  They seem to make everything yummy and lend a lovely color to food.

You couldn't ask for easier: rinse a can of beans and throw them into a food processor with all the other ingredients and whirl away till it becomes smooth like hummus.  It was good made according to the recipe, but you know me....at that point I start to adjust the flavors. I added extra black pepper, cayenne and salt, but not much else.  Still, it would also be good with some smoked paprika or Ancho chili powder to deepen the unami.

Sun-Dried Tomato and Feta White Bean Dip

1 (15-ounce) can cannellini beans, rinsed

¼ cup extra-virgin olive oil

¼ cup oil-packed sun-dried tomatoes

¼ cup water

2 ounces feta cheese, crumbled (1/2 cup)

2 teaspoons lemon juice

1 teaspoon minced fresh oregano leaves

1 small garlic clove, minced

⅛ teaspoon table salt

¼ teaspoon black pepper

Pinch cayenne pepper

Process beans, 3 tablespoons oil, sun-dried tomatoes, water, feta, lemon juice, oregano, garlic, 1/8 teaspoon salt, 1/4 teaspoon pepper, and cayenne in food processor until smooth, about 45 seconds, scraping down sides of bowl as needed.

Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. Season with salt and pepper to taste. Drizzle with remaining 1 tablespoon oil and serve.

https://www.cookscountry.com/recipes/8014-sun-dried-tomato-and-feta-white-bean-dip?t=1664814389