Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by Southern Living January 2009

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Jennifer Davick; Styling: Katherine Eckert Coyne

Recipe Summary

prep:
25 mins
chill:
2 hrs
bake:
10 mins
total:
2 hrs 35 mins
Yield:
Makes 4 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

172 calories; calories from fat 0%; fat 5.6g; saturated fat 1.7g; mono fat 1.9g; poly fat 0.5g; protein 10.9g; carbohydrates 20.6g; fiber 5g; cholesterol 9mg; iron 1.6mg; sodium 362mg; calcium 184mg.
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