Layered Lima Bean Dip

Southern Living
Layered Lima Bean DipRecipe
Photo: Jennifer Davick; Styling: Katherine Eckert Coyne
Makes 4 cups (serving size: 1/2 cup)


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2 cups plain low-fat yogurt
1/2 (10-oz.) whole-wheat French bread baguette
Olive oil cooking spray
1/2 teaspoon freshly ground pepper
1 small cucumber, seeded and diced
1/4 teaspoon salt
1/4 cup (1 oz.) freshly grated 1.5% reduced-fat sharp Cheddar cheese
1 medium tomato, seeded and diced (about 1/2 cup)
3 cooked bacon slices, crumbled
Assorted vegetable slices


Prep: 25 Minutes
Chill: 2 Hours
Bake: 10 Minutes

1. Preheat oven to 350°. Line a fine wire-mesh strainer with 1 coffee filter. Place strainer over a bowl; spoon yogurt into strainer. Cover yogurt with plastic wrap, and chill 2 hours.

2. Meanwhile, cut baguette into 1/4-inch slices, and place on a baking sheet. Lightly coat 1 side of bread with cooking spray, and sprinkle with pepper.

3. Bake at 350° for 8 to 10 minutes or until toasted.

4. Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.

5. Spread Lima Bean Mash on bottom of a 9-inch deep-dish pie plate. Spread yogurt mixture over Lima Bean Mash. Top with cheese, tomato, and bacon. Serve with toasted bread slices and assorted vegetable slices.

Created date

December 2008

Nutritional Information

Calories 172
Caloriesfromfat 0.0 %
Fat 5.6 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 10.9 g
Carbohydrate 20.6 g
Fiber 5 g
Cholesterol 9 mg
Iron 1.6 mg
Sodium 362 mg
Calcium 184 mg