Layered Lima Bean Dip

Layered Lima Bean Dip
Photo by Jennifer Davick

Ingredients

  • ¼ teaspoon salt
  • Assorted vegetable slices
  • ¼ teaspoon salt
  • ½ (10-oz.) whole-wheat French bread baguette
  • 2 cups plain low-fat yogurt
  • Assorted vegetable slices
  • ½ (10-oz.) whole-wheat French bread baguette
  • + 13 more ingredients
    • 2 cups plain low-fat yogurt
    • Lima Bean Mash
    • ¼ cup (1 oz.) freshly grated 1.5% reduced-fat sharp Cheddar cheese
    • Olive oil cooking spray
    • ½ teaspoon freshly ground pepper
    • 1 small cucumber, seeded and diced
    • Olive oil cooking spray
    • ½ teaspoon freshly ground pepper
    • 1 small cucumber, seeded and diced
    • Lima Bean Mash
    • ¼ cup (1 oz.) freshly grated 1.5% reduced-fat sharp Cheddar cheese
    • 3 cooked bacon slices, crumbled
    • 1 medium tomato, seeded and diced (about 1/2 cup)

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 ...

View full recipe at My Recipes

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