Cool Vegan Dill Pickle Dip Bread Bowl
Recipe type: Appetizer
dairy, egg, soy and gluten free, vegan
  • 12 ounces (1/2 large container) So Delicious Unsweetened Cultured Milk
  • 1½ cups chopped dill pickles
  • ⅓ cup vegan mayonnaise
  • 1-2 tablespoons dried onion powder, to taste
  • 2 teaspoons garlic powder
  • 3 sprigs fresh dill, divided
  • rustic bread boule
  1. *For thicker yogurt and dip, strain yogurt the night before. You will need a bowl and a fine mesh strainer that fits on top of bowl, two layers of cheesecloth or one coffee filter. Place mesh strainer over bowl, line strainer with cheesecloth or coffee filter, pour yogurt into lined strainer for several hours to overnight (the longer you strain, the thicker it is, like a Greek yogurt consistency).
  2. In large mixing bowl, combine strained / thickened yogurt, chopped pickles, mayonnaise, onion and garlic powders, stirring to incorporate completely.
  3. Setting aside a few small strands for garnish, strip the remaining fresh dill from stem, discarding stem. Chop dill and add to dip, stir to combine. Cover and refrigerate until serving.
  4. Cut large circle into bread ball / boule. Carefully remove bread insides, cut into squares for dippers. Spoon dip into hollowed bread bowl. Garnish dip with dill, serve with various dippers: bread cubes, crudités, ripple chips.
Recipe by spabettie at