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Monterey Jack and White Bean Dip



– 2 cans (15-ounce) white beans (cannellini or Great Northern), drained and rinsed – 3/4 cup chicken or vegetable stock – 1 cup (4 ounces) pre-shredded or grated Real California Monterey Jack, or substitute a flavored variety such as Real California Pepper Jack – 2 tablespoons Real California sour cream – 1/2 cup crumbled Real 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 snack
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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.