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White Bean, Yogurt, and Feta Dip

Serve with Toasted Pita Chips and your favorite olives.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, July 2003


  • 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


  1. 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.

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