This is my second version of Lima bean dip. This time I added taco seasoned cooked ground beef in a layer on the bottom  to encourage  dipping all the way to the bottom.


I used one package of frozen baby lima beans cooked in a little water.


I let them cool a little.


Next I Blended beans with 2 cups of water, lemon juice and a pinch of salt.


Added more water so the blender would keep going. It was kind of bogging down with all those beans.


Then I got every thing out. Really more cheese is preferable. This is just all that there was in the fridge.


As planned I started with a layer of ground beef.


Then cheese. If you have enough cheese, don’t be cheap like I was.


Next layer on the lima bean puree, parsley,


Greek yogurt,


and tomatoes.


Top with more cheese and


a sprinkle more of parsley.


That’s all.
Serve immediately or make ahead.




Baby lima bean layer dip
makes two 7 or 8" dishes of layer dip

• 1 16oz package frozen baby lima beans
• 2 cups taco seasoned cooked ground beef
• 1-2 cups shredded cheese
• 1/2 cup chopped parsley
• 1-2 cups chopped tomatoes
• 1 cup diced tomatoes with chilies
• 1 cup Greek style plain whole milk yogurt

Cook lima beans according to directions on package. Let cool. Puree cooked lima beans in blender with 2-3 cups of water, lemon juice and salt to taste.
In two glass dishes layer beef, cheese, parsley, yogurt, tomatoes fresh and canned, and more cheese. Finish with a light sprinkle of parsley.
Serve immediately or make ahead.