Dill Pickle Dip

Name: Dill Pickle Dip
Prep time: 15 min
Cuisine: Québécoise
Ingredients: 1 454 g block of firm tofu, well drained; 2/3 cup (160 mL) cubed whole pickles; 3 tablespoons (45 mL) pickle juice; 1/2 cup (125 mL) coarsely chopped fresh dill; 1/3 cup (80 mL) coarsely chopped green onions; 2 tablespoons (30 mL) olive oil; 3 tablespoons (45 mL) lemon juice; 2 teaspoons (10 mL) honey; 1 tablespoon (15 mL) nutritional yeast; 1 teaspoon (5 mL) salt; Pepper, to taste; 3 tablespoons (45 mL) coarsely chopped dill; 1/4 cup (60 mL) small diced pickles; Drizzle of olive oil

It’s no secret, I’m a big pickle lover and I literally like ALL kinds! And I wanted to create a dip in their honor. So here it is, the dill pickle tofu dip.

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Preparation time: 15 minutes

Ingredients

Dip

1 454 g block of firm tofu, well drained
2/3 cup (160 mL) cubed whole pickles
3 tablespoons (45 mL) pickle juice
1/2 cup (125 mL) coarsely chopped fresh dill
1/3 cup (80 mL) coarsely chopped green onions
2 tablespoons (30 mL) olive oil
3 tablespoons (45 mL) lemon juice
2 teaspoons (10 mL) honey
1 tablespoon (15 mL) nutritional yeast
1 teaspoon (5 mL) salt
Pepper, to taste

Toppings

3 tablespoons (45 mL) coarsely chopped dill
1/4 cup (60 mL) small diced pickles
Drizzle of olive oil

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Preparation

Place all dip ingredients in a blender and blend until smooth.
Refrigerate for about 1 hour to thicken the consistency of the dip.
Pour the dip into a plate and garnish with dill, diced pickles and a drizzle of olive oil.
Enjoy with your favorite crackers!

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