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1-1/2 ounces Parmesan cheese (about 1 cup), finely grated
- 1/4 cup extra-virgin olive oil, plus more for serving
- 4 ounces feta cheese in brine, crumbled, plus 2 tablespoons brine
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1 teaspoon lemon zest, plus more for garnish
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2 tablespoons fresh lemon juice
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1 garlic clove, grated
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper, plus more for garnish
- 1/4 cayenne pepper (optional)
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2 (15-ounce) cans cannellini beans (about 3cups), drained and rinsed well, reserve 1/2 cup of beans to garnish
- 2 tablespoons chopped fresh dill, plus more for garnish
Place Parmesan, oil, 2 ounces of feta, brine, lemon zest, lemon juice, garlic, salt, pepper, one ice cube, and 2 1/4 cups rinsed beans in a food processor; process until smooth and creamy, about 2 minutes. Yes, ice cube, it contains little air pockets and helps with the emulsification of the dip.
Transfer mixture to a shallow bowl and fold in dill and the remaining 2 ounces of crumbled feta. Garnish with the remaining 3/4 cup beans, 2 ounces crumbled feta, and drizzle with more oil. Sprinkle with more dill, lemon zest, and freshly cracked black pepper before serving.
Now break out a bag of your favorite Margot's Morsels for dipping into this creamy dish