Layered Lima Bean Dip

• 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
• 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

1. Preheat oven to 350u0b0. 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 350u0b0 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.

yogurt, bread, olive oil cooking spray, freshly ground pepper, cucumber, salt, cheddar cheese, tomato, bacon, vegetable slices

Taken from www.myrecipes.com/recipe/layered-lima-bean-dip (may not work)