Ingredients

1 can (15 ounces) cannellini or navy beans, rinsed and drained 

4 ounces feta cheese 

1 container (7 ounces) Greek-style yogurt 

1 tablespoon freshly squeezed lemon juice 

1/4 cup finely chopped fresh dill, plus more for garnish 

Coarse salt and freshly ground pepper 

Preparation

In a food processor, puree beans, feta, yogurt, and lemon juice until smooth. Transfer to a bowl; stir in dill. Season with salt and pepper. Serve immediately, or store, covered, in refrigerator up to 1 week.