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Home Recipes Ingredients Fish & Seafood Salmon

Pickled Green Beans with Smoked Salmon Dip

Name: Pickled Green Beans with Smoked Salmon Dip
Prep time: 30 min
Total time: 30 min
Yield: 12 servings (2-1/3 cups dip).
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

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Test Kitchen Approved

Total Time

Prep: 30 min. + brining

Makes

12 servings (2-1/3 cups dip)

Updated: Jun. 27, 2023

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, North Carolina

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

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

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 zest 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, if desired, crackers.

Nutrition Facts

1 serving: 99 calories, 5g fat (3g saturated fat), 19mg cholesterol, 274mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 7g protein.

Pickled Green Beans with Smoked Salmon Dip

Ingredients

Directions

Nutrition Facts

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