This perfect, guilt-free dip is sure to be a hit at your next gathering. And because it takes just 25 minutes to prepare, it means you can easily whip up another batch when this delicious appetizer runs out!
Nutrition per serving may change if servings are adjusted.
1 (10 ounce) package frozen Fordhook lima beans
1 (6 ounce) container plain low-fat yogurt
2 medium shallots, peeled and coarsely chopped ( ¼ cup)
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon chopped fresh chives
2 cloves garlic
½ teaspoon ground black pepper
¼ teaspoon salt
3 whole-grain pita bread rounds
Nonstick cooking spray
In a medium saucepan, cook lima beans in a small amount of boiling water for 10 minutes; drain.
In a food processor, combine lima beans, yogurt, shallots, lemon juice, honey, chives, garlic, pepper and salt. Cover and process until smooth.
Preheat oven to 400°F. Halve pita bread rounds horizontally. Cut into wedges. Lightly coat pita wedges with nonstick cooking spray. Place on a baking sheet. Bake 5 to 8 minutes or until lightly browned and crisp.