1. In food processor bowl combine beans, yogurt, oil, lemon juice, dill, lemon peel, cumin and pepper sauce. Cover and process until smooth. Season with salt and pepper (if desired).
2. Transfer to serving bowl. Cover with plastic wrap, pressing wrap onto dip surface. Refrigerate for 1 to 24 hours.
3. Before serving, garnish with dill sprigs (if desired). Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil crackers.
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