Dill Pickle Dip
This Dill Pickle Dip blends the salty, briney goodness of dill pickles into a rich creamy dairy-free dip! It's also vegan, paleo, and Whole30 compliant.
Servings: 16
Calories: 48kcal
Equipment
- 1 high-speed blender
Ingredients
- 1 cup raw cashews
- ½ cup pickle juice
- 2 tablespoons nutrional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- ¼ cup dill pickles chopped
- 1 tablespoon fresh dill chopped
- salt and pepper to taste
Instructions
- Soak the cashews in water overnight. If short on time, pour boiling water over them and soak for 2 hours.
- Drain and rinse the cashews. Then, add them to a high-speed blender along with the pickle juice, garlic powder, minced onion powder, and nutritional yeast..
- Blend the mixture until smooth and creamy, adding more water or pickle juice one tablespoon at a time until desired consistency is reached.
- Transfer the mixture to a bowl.
- Fold in the chopped dill pickle pieces and fresh dill until evenly distributed. Add salt and pepper to taste.
Nutrition
Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 130mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg