Categories: Dips- Spreads- Salsa
Ingredients
- 2 cups plain low-fat yogurt
- 1/2 (10 oz.) whole-wheat French bread baguette
- Olive oil cooking spray
- 1/2 tsp. freshly ground pepper
- 1 small cucumber, seeded and diced
- 1/4 tsp. 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
Directions
- Preheat oven to 350 degrees. Line a fine wire mesh strainer with 1 coffee filter. Place strainer over a bowl; spoon yogurt into strainer.
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Cover yogurt with plastic wrap and chill 2 hours.
- 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 degrees 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 Lime Bean Mash. Top with cheese, tomato, and bacon. Serve with toasted bread slices and assorted vegetable slices.