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Layered White Bean and Tuna Dip
Layered White Bean and Tuna Dip
Yield: Makes 8 servings
Be sure to rinse the beans before using them to remove excess salt.
Ingredients:
1-1/4cups plain nonfat yogurt
2tablespoons dry reduced-fat ranch-style salad dressing mix
1medium cucumber, seeded and finely chopped
1can (6 ounces) solid white tuna packed in water, drained and flaked
1/3cup chopped red onion
1/4cup chopped celery
1can (15 ounces) Great Northern beans, rinsed and drained
2medium cloves garlic, minced
1/2teaspoon dried oregano leaves, crushed
1/4cup chopped tomato, drained
1green onion with top, sliced
2tablespoons halved radish slices (optional)
2tablespoons slivered pitted ripe olives (optional)
2medium yellow squash or zucchini, sliced 1/2 inch thick (about 28 slices)
Preparation:
1.Combine yogurt and dressing mix in medium bowl; stir until well blended. Measure out 1 cup yogurt mixture. Place in separate medium bowl; stir in cucumber. Cover; chill up to 4 hours.2.Stir tuna, red onion and celery into remaining yogurt mixture. Cover; chill up to 4 hours.3.Place beans in medium bowl; mash lightly with fork. Stir in garlic and oregano. Cover; chill up to 4 hours.4.When ready to serve, spread bean mixture onto bottom of 9-inch pie plate or shallow serving dish; top with layers of tuna mixture and cucumber mixture. Sprinkle with tomato, green onion, radishes and olives, if desired. Serve with pita toasts and squash rounds. Garnish, if desired.
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