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Monterey Jack and White Bean Dip

Monterey Jack and White Bean Dip

22 appetizer-sized servings (about 3 1/4 cups)

  • 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
  • 3/4 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
  • 1/2 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
  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a serving dish. Drizzle with olive oil if desired. Serve warm or at room temperature with chips and vegetables.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,