Creamy Dill Pickle Green Beans

For the Green Beans

2 tablespoons kosher salt

32 ounces green beans, washed and trimmed

Other Tools: Blender; grater/zester

For the Dill Pickle Dressing

1 cup LACTAID® Cottage Cheese

½ cup LACTAID® Sour Cream

1-2 garlic cloves, finely grated

¼ cup dill pickles, finely diced then measured

¼ cup dill, fresh, chopped, plus more for garnish

½ teaspoon soy sauce

¼ teaspoon pepper, freshly cracked

1 tablespoon white vinegar, to taste

For the Green Beans

1. Prepare a large bowl with ice water to put the green beans into after cooking.

2. Fill a large pot with water and set over high heat to boil. Once boiling, add salt, then green beans. Boil the green beans for 2 minutes, then immediately transfer them to the ice water to stop cooking.

3. Once cold, drain the water and slice the green beans in half, if desired. Keep chilled in the refrigerator until serving.

For the Dill Pickle Dressing

1. Blend the LACTAID® Cottage Cheese until smooth in a blender. Pour into a medium bowl.

2. Add LACTAID® Sour Cream, garlic, pickles, dill, soy sauce, pepper, and vinegar. Stir until combined.

3. Just before serving, stir together the dressing and chilled green beans. Garnish with additional dill, if desired. Serve cold.

Amount Per Serving