MONTEREY JACK AND WHITE BEAN DIP Makes about 22 appetizer-sized servings (about 3? cups) 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed ? cup chicken or vegetable stock 1 cup (4 ounces) pre-shredded or grated California Monterey Jack, or substitute a flavored variety such as California Pepper Jack 2 tablespoons sour cream ? cup crumbled California cow*s milk Feta 1 lemon, juiced (about 2 tablespoons) 1 teaspoon dried oregano Salt and cayenne pepper to taste Optional: drizzle of olive oil 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, crumbled 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. Note: Leftover dip can be refrigerated and reheated in the microwave.
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