Bernie’s Dill Pickle Dip

Leftover brine cashew dip

Don’t pour out that brine! Here’s how to make an amazingly delicious dill pickle dip using leftover pickle brine. It’s also vegan, gluten-free, packed with protein, and easy!


Units Scale
  • 1 cup cashews
  • 2 cups of water
  • 3/4 cup pickle brine
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Sugar, to taste (optional)
  • Salt, to taste


  1. Mix the cashews in a bowl or measuring cup with 2 cups of water. Leave them to soak and soften for 1 to 2 hours.
  2. When you’re ready to make the dip, drain the cashews. Place them in a blender with the pickle brine, dill, garlic powder, and onion powder. Blend until smooth. (I recently got a high-quality blender, and the difference is amazing. It makes the most creamy cashews).
  3. Taste the dip and add sugar or salt if necessary. Most pickles don’t contain any sugar, so adding 1 tsp to the dip helps to balance the acidity. It’s not necessary if you want a sugar-free dip. For a vinegar-based pickle brine, I recommend adding up to 1/2 tsp of salt. However, brine from fermented pickles doesn’t require any additional salt.
  4. See the section above for different brine options. This dip can be made with all sorts of different types of pickle brines.

Keywords: dip, sauce, dairy-free, soy-free, protein, keto, paleo, probiotic, prebiotic