Layered White Bean and Tuna Dip
Be sure to rinse the beans before using them to remove excess salt.
Makes 8 servings
|1-1/4||cups plain nonfat yogurt|
|2||tablespoons dry reduced-fat ranch-style salad dressing mix|
|1||medium cucumber, seeded and finely chopped|
|1||can (6 ounces) solid white tuna packed in water, drained and flaked|
|1/3||cup chopped red onion|
|1/4||cup chopped celery|
|1||can (15 ounces) Great Northern beans, rinsed and drained|
|2||medium cloves garlic, minced|
|1/2||teaspoon dried oregano leaves, crushed|
|1/4||cup chopped tomato, drained|
|1||green onion with top, sliced|
|2||tablespoons halved radish slices (optional)|
|2||tablespoons slivered pitted ripe olives (optional)|
|2||medium yellow squash or zucchini, sliced 1/2 inch thick (about 28 slices)|
- 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.
- Stir tuna, red onion and celery into remaining yogurt mixture. Cover; chill up to 4 hours.
- Place beans in medium bowl; mash lightly with fork. Stir in garlic and oregano. Cover; chill up to 4 hours.
- 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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