Ingredients
1 clove garlic, peeled
2 (15-ounce) cans cannellini beans, drained
1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
1 cup chopped cherry tomatoes
1 cup chopped mini cucumbers
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh dill
Extra-virgin olive oil
Preparation
In a food processor, pulse garlic. Add beans, yogurt, and lemon juice; puree until smooth, 1 minute. Season with salt and pepper. Spread onto a platter. Top with cherry tomatoes and cucumbers; season with salt. Add olives, feta, and herbs. Drizzle with oil; sprinkle with more pepper.
