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Ingredients
  • 1 clove garlic, peeled
  • 2 (15-ounce) cans cannellini beans, drained
  • ½ 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
  • ½ cup chopped pitted Kalamata olives
  • ½ cup crumbled feta
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • Extra-virgin olive oil
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