By Brenda Storch, Messianic Rebbetzin of The Tabernacle
PREPARATION
In a food processor:
Pulse 1 garlic clove.
Add two drained 15-ounce cans cannellini beans, 1/2 cup plain Greek yogurt, and 1 tablespoon fresh lemon juice; Puree and season with kosher salt and pepper.
Spread onto a platter.
Top with 1 cup each chopped cherry tomatoes and cucumbers;
season with salt.
Add 1/2 cup each chopped, pitted Kalamata olives and crumbled feta, and 1 tablespoon each chopped fresh parsley and dill.