Layered White Bean and Tuna Dip the Editors of Publications International, Ltd.
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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