White Bean, Yogurt and Feta Dip

• 1 can (15 oz) cannellini or navy beans, rinsed and drained
• 4 oz feta cheese
• 1 containter (7 Oz) greek style yogurt
• 1 tbsp freshly squeezed lemon juice
• 1/4 finely chopped fresh dill, plus more for garnish
• salt and pepper

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 covered for 1 week.