Why you’ll love this this dairy free pickle dip
If you love pickles, you are going to love this dip recipe. It’s packed with pickles, so how could you not love it.
It’s inspired by Costco’s fried pickle and ranch dip, but I made this dairy free version with a variation of my signature dip base – the same one I use in my easy French onion dip and vegan spinach dip– and it creates the perfect texture for a pickle dip, even without cream cheese.
Your guests will love this at your next game day party, and you can even prepare it in advance for a more relaxing hosting experience.
If you love pickles, you have to try these recipes: spicy pickled eggs recipe / dill pickle pasta salad / pickled asparagus / pickled sweet peppers
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Dill pickles – Use whatever brand you like best. I’ve tried this with a few different kind and have found that the flavor varies based on brand. Do not use dill relish for this recipe. It’s too sweet and will overwhelm your dip.
- Mayonnaise – My favorite mayonnaise is Hellman’s, you can substitute vegan mayo if you want.
- Vegan sour cream – Our favorite brand is Follow Your Heart
- Prepared hummus – Regular store bought hummus, no flavor just plain garlic.
- Fresh dill
Frequently asked questions
More dairy free dip recipes: chipped beef dip recipe / olive oil bread dip / vegan queso / refried bean dip / Brazilian tuna dip
Ingredients
- ⅓ cup mayonnaise
- ⅓ cup dairy free sour cream
- ⅓ cup hummus - store-bought or homemade
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- 2/3 cup finely diced pickles
- 1 tablespoon chopped fresh dill
- 1/2 tablespoon nutritional yeast
- Black pepper - to taste
- 3 tablespoons Panko breadcrumbs - toasted
Instructions
- Prep. Chop your pickles and dill, and toast your breadcrumbs over medium-low heat until they're golden brown. Be careful not to burn them – they toast quickly. Set them aside to cool while you make the dip.
- Mix. Combine the mayo, sour cream and hummus in a mixing bowl. Whisk until smooth. Then, stir in the spices, fresh dill and, of course, the chopped pickles. Stir in 2 tablespoons of the breadcrumbs and reserve the rest for garnish.
- Chill. Cover the dip and refrigerate for at least 30 minutes, or until ready to serve. This allows the flavors to develop and the breadcrumbs to thicken the dip.
- Serve. Before serving, garnish with a few fresh dill leaves and the remaining breadcrumbs. Top with a few pickle slices if you have them (optional).
