Chef and recipe developer Mary Nolan, featured in our April edition of Lehigh Valley Style, has worked with the Food Network, Bon Appétit and Gourmet. Here, she’s sharing a recipe from her home kitchen on Chew Street in Allentown.
Creamy Dill Pickle Dressing
Recipe by Mary Nolan
Makes about 1 1/3 cups
Ingredients
1/2 cup mayonnaise
1/2 cup Greek yogurt (Mary uses whole or 2 percent; you can also substitute sour cream)
1/3 cup finely chopped dill pickle
2 Tbsp. finely chopped fresh dill (1 Tbsp. if using dried dill)
3 Tbsp. dill pickle liquid (strained of seeds, if necessary)
1 small shallot, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1 Tbsp. fresh lemon juice
Instructions
Mix all ingredients until smooth.
Flavors meld and get better after 24 hours.
Keeps up to one week in the refrigerator.
Serving Suggestions
Mary’s favorite salad with this dressing includes lettuce, red cabbage, cucumbers, green grapes, roasted chicken and sunflower seeds. It’s also delicious mixed with chopped hard-boiled eggs for quick egg salad. It can even double as a dip for potato chips.
