This vegan dill pickle dip is unique and flavorful and always the surprise hit of the party! Zippy and tangy, it tastes just like you imagine.
recipe originally published December 22, 2011
Dill Pickle Dip
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.
If you like pickles as much as I do, see our easy refrigerator pickle recipe, where we talk about all of our recipes that are pickle forward.
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- 1 ½ cups raw cashew pieces, soaked several hours / overnight
- ½ cup dill pickles, chopped
- 3 tablespoons pickle juice
- 2 teaspoons onion powder
- 1 teaspoon onion powder
- sea salt, to taste
- 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. Add salt to taste.
- Store in refrigerator until ready to eat; serve with chips and vegetables.
dairy, egg, soy, oil and gluten free, vegan recipe
In place of cashews:
a mix of softened cream cheese and sour cream works well with this recipe:
- 8 ounces of dairy free cream cheese
- 8-12 ounces dairy free sour cream
Serving Size:¼ cup
Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 420mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 4g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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