Pickled Green Beans with Smoked Salmon Dip Recipe

Pickled Green Beans with Smoked Salmon Dip Recipe
Pickled Green Beans with Smoked Salmon Dip Recipe photo by Taste of Home
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Pickled Green Beans with Smoked Salmon Dip Recipe

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I came up with this appetizer for my son, who's big on delicious but healthy food. The lighter beans-and-dip combo has won over even finicky eaters. —Dinah Halterman, Harmony, NC
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + marinating
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + marinating

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 non-dairy 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 peel
  • 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

Directions

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.
For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon peel and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend.
To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and crackers. Yield: 1-1/2 pounds beans (2-1/3 cups dip).
Originally published as Pickled Green Beans with Smoked Salmon Dip in Taste of Home Christmas Annual Annual 2016, p19

  • 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 non-dairy 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 peel
  • 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
  1. 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. For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon peel and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend.
  3. To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and crackers. Yield: 1-1/2 pounds beans (2-1/3 cups dip).
Originally published as Pickled Green Beans with Smoked Salmon Dip in Taste of Home Christmas Annual Annual 2016, p19

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