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.