Serves 4; can be doubled.
1 lb green beans, trimmed, cut into 1-inch lengths
1/2 cup plain Greek yogurt (I use 0% fat)
2 tsp fresh lemon juice
1 Tbsp chopped fresh dill weed
1 clove garlic, minced or pressed
1/2 tsp Greek seasoning
1/4 tsp honey
2 tsp extra-virgin olive oil
Pinch of fresh black pepper
Bring 3 inches of water to boil in a saucepan. Drop the beans in. When the water returns to the boil, cook the beans for 1 minute. Remove with a slotted spoon or spider and drop into a bowl of ice water to stop the cooking and set the color.
Combine remaining ingredients, plus 1 teaspoon of cold water, in a bowl, and stir well.
Drain the beans, and blot them dry on a clean dish towel. Place on a serving plate, and top with the yogurt sauce. Serve cold.