Bernie’s Dill Pickle 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!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Dip
- Cuisine: American
- Diet: Vegan
Ingredients
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
Instructions
- 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.
- 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).
- 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.
- See the section above for different brine options. This dip can be made with all sorts of different types of pickle brines.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 130
- Sugar: 2.9g
- Sodium: 98mg
- Fat: 4.3g
- Saturated Fat: 0.8g
- Carbohydrates: 13.8g
- Fiber: 2g
- Protein: 4.1g
- Cholesterol: 0mg