dill pickle dip

by Kristina Sloggett

in appetizers,Gluten Free,recipes,snacks,Vegan

What does it mean when we crave salt?

My craving was so big it drove me not only to buy a bag of Ruffles, I also conjured up this pickle perfection.

Since we were going to be out of the country from Thanksgiving to yesterday, and gone for most holiday festivities, we had a couple little happenings before we left.

I made this pickle dip for one of them, and after the initial strange looks from just about everyone, it was a big hit.

So simple, and just how I imagined the flavor would be. I made a double batch and used leftovers for sandwich and wrap spreads. It also traveled on vehicles of raw broccoli, cauliflower, bell peppers and once, even a pickle.

The pickle may have been overkill. Just a little.

pickle dip / spread

vegan, gluten free

1 cup raw cashews, soaked
1 cup dill pickles, chopped
3 tablespoons pickle juice
pinch onion powder

In food processor, pulse cashews for several minutes, until almost creamy. Add pickles (reserving 2 tablespoons for garnish), juice and onion powder while continuing to process until creamy. Store in refrigerator until ready to eat; serve with chips and vegetables.

 

{ 63 comments… read them below or add one }

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: