1 cup mayonnaise
1/4 cup milk
1 1/2 teaspoons apple cider vinegar
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper

In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes. Yield: 1 1/2 cups

If no cooling rack is available, the pickles can be broiled directly on a baking sheet. However, they will not crisp up as much as with a rack.