Pickled Green Beans With Smoked Salmon Dip Recipe

Ingredients

1-1/2 pounds fresh green beans, trimmed2 tablespoons dill seed3 garlic cloves, coarsely chopped4 cups water1-1/4 cups white wine vinegar2 tablespoons sea saltDIP:1 package (8 ounces) reduced-fat cream cheese or nondairy imitation cream cheese3/4 cup plain yogurt2 tablespoons chopped fresh parsley1 tablespoon minced chives1 teaspoon horseradish1/2 teaspoon grated lemon zest1/2 teaspoon lemon juice1/2 teaspoon dill weed1/4 teaspoon sea salt1-1/2 cups flaked smoked salmon filletsFresh dill sprig, optional Assorted crackers, optional

Preparation

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.