Thursday, January 1, 2009

Layered Lima Bean Dip

2 c. plain Greek FF yogurt
1 small cucumber, peeled, seeded and diced
1/4 tsp salt
Lima Bean Mash (see below)
1/4 c. grated reduced-fat cheddar cheese
1 medium tomato, seeded & diced
3 tbl bacon bits

Combine the yogurt, cucumber and salt.

Spread the Lima Bean Mash on the bottom of a9" deep-dish pie plate. Spread the yogurt mixture evenly on top. Top with cheese, tomato, and bacon bits. Serve with raw veggies or bagel crisps.

Lima Bean Mash
2 cups frozen baby lima beans
2 garlic cloves, minced
1/4 tsp salt
1 tbl olive oil
1/2 tsp grated lemon zest
2 tsp lemon juice

Combine lima beans, garlic, salt, and 1 cup water in a medium saucepan. Bring to a boil over medium heat. Cover, reduce heat to low, and cook 15 min. Remove from heat and let cool 15 min. Drain, reserving 1/4 c. liquid.

Process beans, reserved liquid, olive oil, lemon zest, and lemon juice in a food processor until smooth. Cover and chill 30 min.

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