Layered Lima Bean Dip

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

Preparation

1. 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. 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. 3. Bake at 350° for 8 to 10 minutes or until toasted.
4. 4. Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.
5. 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.