Awesome White Bean Dip

Just a fabulous white bean dip to serve with toasted pita chips or crunchy veggies. From Martha Stewart Living magazine. It calls for Greek-style yogurt and I was tempted to just use plain Dannon yogurt but I was really glad that I sought out the Greek-style. I found the Greek-style yogurt at Valli Produce on Golf Road near Arlington Heights Road. (Wonderful place! A topic for another post.) It is thick and creamy like sour cream and it has a great flavor unlike any yogurt I have ever tasted. Try this! Very easy.

White Bean, Yogurt and Feta Dip
Makes 2 cups

1 can (15 ounces) cannellini or navy beans, rinsed and drained
4 ounces feta cheese (I used about 7 ounces)
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

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