Dill Pickle Dip – a unique and flavorful dip that is always the surprise hit of the party! Tart and salty, it tastes just as you imagine it will!
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.
Dill Pickle Dip
dairy, egg, soy and gluten free, vegan
YIELD: 1 1/2 cups – 6 servings
INGREDIENTS:
1 cup raw cashew pieces, soaked several hours / overnight
1 cup dill pickles, chopped
3 tablespoons pickle juice
2 teaspoons onion powder
1 teaspoon onion powder
sea salt, to taste
INSTRUCTIONS:
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.
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about Kristina:
Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Dill Pickle Dip recipe:
Dill Pickle Dip
Ingredients
- 1 cup raw cashew pieces, soaked several hours / overnight
- 1 cup dill pickles, chopped
- 3 tablespoons pickle juice
- 2 teaspoons onion powder
- 1 teaspoon onion powder
- sea salt, to taste
Instructions
- 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.
Notes
dairy, egg, soy, oil and gluten free, vegan
Nutrition Information:
Yield:
6Serving Size:
1/4 cupAmount Per Serving:Calories: 133 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 420mg Carbohydrates: 8g Fiber: 1g Sugar: 3g Protein: 4g
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Arman @ thebigmansworld says
YESSSS. I am obsessed with pickles. One time, I ate 1/2 a jar and it was awesome. The next day. I looked like a puffer fish. That wasn’t as awesome but my cheeks were pinchable.
I can’t believe this has cashews too. Stop it.
Kristina Sloggett says
yep, I know this puffiness, I too have been there. pickles? SO WORTH IT.
Josie says
This looks delicious! Never thought about using cashews and pickles to make a dip, you’re a genius 🙂
Kristina Sloggett says
this is definitely one that gets side eye looks, but once people try it, they LOVE it.