Sun-dried tomato and feta white bean dip from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 19) by America's Test Kitchen Editors

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Notes about this recipe

  • jenmacgregor18 on February 14, 2023

    Very quick and easy. I doubled the garlic and oregano and added extra cayenne. I liked it, but it was very cheesy and a bit too salty. I think next time I'll leave out the feta altogether and see how that works. Update: I made a batch without the cheese. The problem for me is the sundried tomato. I never thought I'd say this, but too much umami I think. It still came across as too salty, too much.

  • Aggie92 on April 10, 2018

    Easy and tasty dip that was a nice change of pace from hummus. I only made 2 changes, cut the olive oil back to 1 tablespoon and doubled the lemon juice. Best if made at least a few hours or a day ahead to allow the flavors to meld.

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