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.