PICKLED GREEN BEANS WITH SMOKED SALMON DIP

Pickled Green Beans with Smoked Salmon Dip image

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

Provided by Taste of Home

Time 30m

Yield 12 servings (2-1/3 cups dip).

Number Of Ingredients 19

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

Steps:

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 : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.