Layered Lima Bean Dip

Prep: 25 min., Chill: 2 hr., Bake: 10 min.

Yield: Makes 4 cups (serving size: 1/2 cup)

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. 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.

Nutritional Information

Calories:

172 (0.0% from fat)

Fat:

5.6g (sat 1.7g,mono 1.9g,poly 0.5g)

Protein:

10.9g

Carbohydrate:

20.6g

Fiber:

5g

Cholesterol:

9mg

Iron:

1.6mg

Sodium:

362mg

Calcium:

184mg