Crispy Green Beans & Mustard Dip

  • Crispy Green Beans & Mustard Dip Recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Two adults and two children
  • How to make

Crispy green beans

150g green beans (not too thin)
75g breadcrumbs (can be gluten free)
1 tsp garlic powder 
4 tbsp parmesan cheese (or vegetarian parmesan-style cheese)
Pinch of ground black pepper to taste
1 egg
Spray or drizzle of olive oil

Maple mustard dip

100g creme fraiche
2-3 tsp Dijon mustard 
1 tbsp maple syrup (or honey for children over 12 months)
½ tbsp lemon juice
2 tsp dried tarragon
1 small crushed garlic clove 

Step 1  

Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a baking tray with parchment paper

Step 2

Make the dip by mixing together the creme fraiche, mustard, maple syrup, lemon juice, tarragon and crushed garlic. Cover and put in the fridge

Step 3

Trim green beans

Step 4

In a shallow plate, mix together breadcrumbs, garlic powder, parmesan cheese and black pepper

Step 5

Beat the eggs together in another shallow plate

Step 6

Dip each green bean in the egg mixture then coat all over by dipping them in the breadcrumbs mixture

Step 7

Place the coated green beans on the baking tray. Spray or drizzle some olive oil on top and bake for 15-20 mins until golden and crispy

Step 8

Serve crispy green beans straight away with dip on the side


  • Gluten ingredients
  • Wheat
  • Dairy ingredients
  • Eggs
  • Mustard

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Recipe notes

For little ones over 12 months you can replace maple syrup with honey in the dip if you prefer. 

Be safe! Make sure you cut the beans in half or smaller bite size pieces for little ones. 

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