Serve with Toasted Pita Chips and your favorite olives.

Martha Stewart Living, July 2003

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Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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