Am I the only person that does not see "lima beans" in the recipe?
Layered Lima Bean Dip
Photo: Jennifer Davick; Styling: Katherine Eckert Coyne
Yield: Makes 4 cups (serving size: 1/2 cup)
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Chill: 2 Hours
Bake: 10 Minutes
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. 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.
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