Vegan Gluten Free Dill Pickle Dip

Total time40 min

Prep time10 min

Cook time0 min

This tangy, creamy dip gets its punch from finely chopped dill pickles, a splash of pickle brine, and a generous mix of fresh and dried dill. Garlic powder and onion powder round out the savory base, while a crack of black pepper keeps every bite lively. It's whipped until smooth and lump-free, then chilled so the flavors meld into something bold, herby, and irresistibly snackable. Scoop it up with crunchy sliced vegetables or your favorite crackers for an easy make-ahead appetizer. This one is a great fit for a plant-based spread, no matter who you're serving it to.

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Ingredients

8 servings

8 oz cream cheese, softened
Violife 100% Dairy Free Supreme Original Cream Cheese Kite Hill Plain Almond Milk Cream Cheese Style Spread, 8 oz Tofutti Soft Milk Free Cream Cheese - 8 Oz Daiya Original Cream Cheese, 8 oz Miyoko's Creamery Classic Plain Plant Milk Cream Cheese
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½ cup sour cream
2 tbsp mayonnaise
¾ cup dill pickles, finely chopped
3 tbsp pickle brine
2 tbsp fresh dill, finely chopped
1 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
¼ tsp black pepper
salt to taste

For serving

gluten free crackers or sliced vegetables, for serving (optional)

Instructions

1
In a mixing bowl, beat the softened cream cheese with a rubber spatula until smooth and lump-free.
2
Add the sour cream, mayonnaise, and pickle brine to the cream cheese and stir until fully combined and uniform.

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