Layered Lima Bean Dip

Photo: Jennifer Davick; Styling: Katherine Eckert Coyne

Yield: Makes 4 cups (serving size: 1/2 cup)
Recipe from Southern Living

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Recipe Time

Prep Time:
Chill: 2 Hours
Bake: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 0.0%
  • Fat: 5.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 10.9g
  • Carbohydrate: 20.6g
  • Fiber: 5g
  • Cholesterol: 9mg
  • Iron: 1.6mg
  • Sodium: 362mg
  • Calcium: 184mg


  • 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


  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.
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