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Layered Lima Bean Dip

Photo: Jennifer Davick; Styling: Katherine Eckert Coyne
Prep time 25 mins
Chill time 2 hrs
Bake time 10 mins
Yield Makes 4 cups (serving size: 1/2 cup)

Ingredients

  • 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
  • Lima Bean Mash
  • 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

Nutrition 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

How to Make It

  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.