Name: Pickled Green Beans with Smoked Salmon Dip
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-1/2 pounds fresh green beans, trimmed -; 2 tablespoons dill seed -; 3 garlic cloves, coarsely chopped -; 4 cups water -; 1-1/4 cups white wine vinegar -; 2 tablespoons sea salt -; DIP: -; 1 package (8 ounces) reduced-fat cream cheese or nondairy imitation cream cheese -; 3/4 cup plain yogurt -; 2 tablespoons chopped fresh parsley -; 1 tablespoon minced chives -; 1 teaspoon horseradish -; 1/2 teaspoon grated lemon zest -; 1/2 teaspoon lemon juice -; 1/2 teaspoon dill weed -; 1/4 teaspoon sea salt -; 1-1/2 cups flaked smoked salmon fillets -; Fresh dill sprig, optional -; Assorted crackers, optional -

Pickled Green Beans with Smoked Salmon Dip

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pickled Green Beans with Smoked Salmon Dip

1. 1-1/2 pounds fresh green beans, trimmed -

2. 2 tablespoons dill seed -

3. 3 garlic cloves, coarsely chopped -

4. 4 cups water -

5. 1-1/4 cups white wine vinegar -

6. 2 tablespoons sea salt -

7. DIP: -

8. 1 package (8 ounces) reduced-fat cream cheese or nondairy imitation cream cheese -

9. 3/4 cup plain yogurt -

10. 2 tablespoons chopped fresh parsley -

11. 1 tablespoon minced chives -

12. 1 teaspoon horseradish -

13. 1/2 teaspoon grated lemon zest -

14. 1/2 teaspoon lemon juice -

15. 1/2 teaspoon dill weed -

16. 1/4 teaspoon sea salt -

17. 1-1/2 cups flaked smoked salmon fillets -

18. Fresh dill sprig, optional -

19. Assorted crackers, optional -

How to cook deliciously - Pickled Green Beans with Smoked Salmon Dip

1. Stage

Place beans in a 13x9-in dish. Add dill seed and garlic. In a large saucepan, combine water, vinegar and salt. Bring to a boil; cook and stir until salt is dissolved. Pour hot brine over beans. Cool completely. Refrigerate, covered, 2 days.

2. Stage

For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon zest and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend.

3. Stage

To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and, if desired, crackers.