Dill Pickle Dip
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.
- Preparation time: 15 minutes
Frequently asked questions
This recipe calls for firm tofu. It provides a creamy texture while holding its shape well. It’s very important to use firm tofu and not extra-firm tofu.
Store in an airtight container in the refrigerator for 3 to 4 days.
Nutritional yeast is an inactive yeast that is used in cooking because of its slightly cheesy, umami flavor. It comes in flake or powder form and is a staple in plant-based recipes. I love adding it to pasta sauces, salad dressings, and dips.
Yes, you can use maple syrup as a replacement to make it all-vegetable.
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!
