- Prep Time
- 1 cup sour cream
- 1 tablespoon chopped fresh sage
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon finely chopped garlic
- Salt and pepper
- 3 cups leftover steamed green beans
In a small bowl, combine the sour cream, sage, lemon juice and garlic. Season with salt and pepper and refrigerate for at least 1 hour.
Arrange the green beans on a platter and serve with the dip.