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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

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