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.
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.
Bake at 350° for 8 to 10 minutes or until toasted.
Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.
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.
I love this layered dip - Great for pot lucks, I just get the green, red, yellow & oragnge bell peppers and cut them into a dipping size slice and put them around the edge of the serving bowl, and everyone loves it. even people who do not like lima beans like it! I served it for a christmas dinner and it was a hit. I will make it again
Excellent Dip. My husband and I loathe lima beans, not sure why I even bothered. But I'm so glad I did, we both loved it with crackers (triscuits). I did add a little more garlic, salt, and pepper than suggested. I'd like to try it with a touch of dill as well. 2 thumbs up
I love lima beans and when I saw this recipe, I thought it was a great southern twist to a Mexican layered dip. I made this for a bridal shower and was very diaappointed in the bland flavor. If I make this again, which is doubtful, I will add more garlic and lime and top with a spicy salas.
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