1 can (15 oz) Navy beans, drained and rinsed well
1/2 cup plain yogurt
1/4 cup sour cream
1/2 cup crumbled feta cheese
1 Tbsp lemon juice
1 garlic clove, grated
1/2 tsp salt
1/2 tsp black pepper
dash cumin
3/4 cup fresh herbs, your choice mixture of parsley, dill, and chives
Get out your food processor or blender.
Put everything in the vessel and hit puree, pulsing until mixture is smooth.
Scoop out into a bowl, cover with plastic and refrigerate for at least 30 minutes before serving.
Serve with vegetables as a dip for a healthy snack or light lunch or dinner. You may also use as a spread on hearty crackers.
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