Roasted Red Pepper Bean Dip

1 can (15) white beans, rinsed and drained (cannellini, navy, etc)
1/2 cup roasted red peppers, drained (coarsely chopped if not throwing in food processor)
3 TBSP lemon juice
2 garlic cloves, coarsely chopped
2 TBSP extra virgin olive oil
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
1 cup crumbled feta or Parmesan cheese
1 tsp dried oregano

Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt and pepper in the bowl of a food processor. Blend until smooth. Add the cheese and oregano and pulse to just combine. Serve on baked potatoes, as a sandwich filling , or as a dip with crackers and vegetables.