Layered Lima Bean Dip

Layered Lima Bean Dip Recipe
Photo: Jennifer Davick; Styling: Katherine Eckert Coyne


Makes 4 cups (serving size: 1/2 cup)

Recipe from

Southern Living

Recipe Time

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

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


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


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.


January 2009
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