Green Beans with Yogurt and Dill

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Super easy and fast creamy green beans in yogurt and dill sauce side dish. The perfect pairing for seafood and other summer dishes!

Green beans are one of my go-to vegetable dishes. They’re easy, tasty, and typically don’t take very long to cook. 

Looking for a more classic green bean recipe? Try these sautéed green beans with garlicky mushrooms!

The problem is finding ways to keep them interesting. Steamed or sauteed green beans only last so many nights. Instead, my mother and I use to toss green beans in this lovely light dressing. Creamy yogurt adds a different texture than the one you normally find in green beans.

It’s perfect for light summer meals and pairs very well with fish or roast chicken dinners.

Jump to Recipe

TL;DR

• Steam the Green Beans
• Set aside to cool
• Mix together yogurt, dill, and lemon juice
• Toss with green beans
• Serve.

As you can see, these are quite easy. You can adjust the dressing a bit if you’d like. I sometimes leave out the lemon juice. Add a pinch of salt and pepper or garlic powder if you like. I would not recommend adding oil though, it makes the sauce too runny and doesn’t coat the green beans as well as it should.

The only real advice I have for you on this one is: don’t overcook the green beans. Overcooked green beans + yogurt + dill = this sort of moldy-green mush. It’s not only entirely unappetizing to look at, but it also tastes vaguely like predigested baby food. Avoid at all costs.

How do I store these Green Beans in Yogurt and Dill?

These green beans are best served immediately after tossing in the dressing. They also don’t take long to make, so they won’t save you much time making in advance. But since they can be served cold, you can keep them in the fridge for about 4 hours before eating. If you have left overs, store in an airtight container for 3 days.

What do I serve with Green Beans in Yogurt and Dill?

I always love them paired with an equally light and refreshing dinner like fish. But creamy green beans also pair well with roast dinners that need something a little lighter on the side.

• Honey & Wasabi Glazed Salmon
• Pan Seared Red Snapper
• Sesame Seared Ahi Tuna
• Whole Roast Rainbow Trout
• Herb-Crusted Lamb Rack
• Crispy Roast Chicken

But I also love serving these green beans as a side to a heavier lunch like this Chicken Caprese Panini! (Even if you don’t have a panini press!)