Lemony White Bean Dip

 from Food & Wine

1 1/2 ounces parmesan cheese, finely grated (about 1 cup) 

1/4 cup EVOO

2 ounces feta

2 Tbsp feta brine

1 teaspoon grated lemon zest

2 Tbsp fresh lemon juice

1 garlic clove, grated

1/2 tsp salt

1/4 tsp black pepper

 2 1/2 cups drained white beans (cannellini?)

2 Tbsp chopped fresh dill

Place it all in the food processor and process until it's smooth and creamy.

Fold in;

2 ounces crumbled feta

1/2 cup whole beans

Serve with a drizzle of olive oil, a sprinkle of dill, black pepper and lemon zest.