Ingredients

• 1/4 cup canola mayonnaise
• 1/4 cup low-fat buttermilk
• 2 teaspoons Sriracha
• 1 tablespoon fresh lime juice
• 2 1/2 cups whole-wheat panko (Japanese breadcrumbs)
• 2 teaspoons fresh thyme leaves
• 1 teaspoon garlic powder
• 1/2 teaspoon ground red pepper
• 1/8 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 4 large egg whites, beaten
• 1 pound leftover steamed green beans

Preparation

1. Preheat oven to 375°.
2. Combine mayonnaise, buttermilk, Sriracha, and lime juice in a small bowl; cover and chill.
3. Place panko in an even layer on a baking sheet. Bake at 375° for 4 minutes or until golden.
4. Transfer panko to shallow dish; cool completely.
5. Add thyme, garlic powder, pepper, and salt; toss well.
6. Place flour in a shallow dish.
7. Place egg whites in another shallow dish.
8. Dredge half of green beans in flour.
9. Dip in egg whites; dredge in panko mixture.
10. Place beans on a baking sheet.
11. Repeat procedure with remaining beans, flour, egg whites, and panko mixture.
12. Place remaining coated beans on another baking sheet.
13. Bake green beans at 375° for 8 minutes or until crisp.
14. Serve with Sriracha dip.