Creamy Dill Pickle Dressing
I loooooove a creamy salad dressing. It brings me right back to high school when ranch was the perfect accompaniment to, well, everything I ate. During this timeframe, I also used to regularly eat pickle sandwiches, so maybe I'm taking a trip down memory lane with this recipe. As always, I encouraging using what you have on hand, but the fresh dill really makes this dressing sing.
Makes about 1 1/3 cups
1/2 cup mayonnaise
1/2 cup Greek yogurt (I use whole or 2%; you can also sub sour cream)
1/3 cup finely chopped dill pickle
2 tablespoons finely chopped fresh dill (use 1 T if using dried)
3 tablespoons dill pickle liquid (strained if necessary)
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic powder
1 tablespoon fresh lemon juice
Mix all ingredients until smooth. Flavors meld and get better after 24 hours. Keeps up to 1 week in the refrigerator.
Serving suggestions: my favorite salad with this dressing includes lettuce, red cabbage, cucumbers, green grapes, roasted chicken and sunflower seeds. Also delicious mixed with chopped hard-boiled eggs for quick egg salad. It can also double as a dip for potato chips.
