Are you the kinda person that loves pickles so much, you find yourself sneaking for one every time you open the fridge? If so, this dairy-free pickle dip is about to become your new favorite snack. It’s a creamy, tangy, dill-pickle-packed dip that’s perfect for pairing with potato chips, crackers, or veggies.
Basically, if you’ve ever said “just one more pickle” and meant five…this dip was made for you.
Ingredients & Instructions
Here’s a photo of everything you’ll need to make this dip:
Here are some product recommendations:
- Dairy-free sour cream: I recommend Tofutti for this recipe, as I find it has the best texture and flavor for the dip. I do not recommend using a dairy-free sour cream that has a coconut base, as it can impart an odd flavor into the dip.
- Dairy-free cream cheese: This helps create a thick and creamy base. I generally use Violife (either the tub or brick version). You should be able to use most dairy-free cream cheese options in this recipe, but keep in mind the final flavor can vary based on the product choice.
Once you’ve got all your ingredients, start by mixing together the dairy-free sour cream, cream cheese, pickle juice, worcestershire, onion powder, garlic powder, and salt. Stir until well combined. Fold in the pickles and dill, and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in the refrigerator for up to 4 days.
This dip pairs well with potato chips, crackers, pita chips, pretzels, or fresh vegetables like cucumber slices or carrot sticks. It also tastes great on a fried fish sandwich, as a substitute for tzatziki in a Mediterranean style bowl, or as a spread on a veggie wrap.
Yes; the flavor actually gets better after chilling for a few hours. Store it in the refrigerator until ready to serve.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and egg free. Using the dairy-free sour cream and cream cheese options that I used, this recipe is also free from wheat/gluten and nuts, though you’ll want to check for these allergens if using other products! (The dairy-free cream cheese does contain coconut if that’s a concern for you though).
This recipe does contain soy in the dairy-free sour cream. You can eliminate this allergen by using a different dairy-free sour cream, but keep in mind the ingredients in other options may affect the final taste of this recipe.
More Dairy-Free Dips
If you’re looking for other dairy free dips to enjoy, try one of these options:
- Dairy free spinach artichoke dip
- Dairy free buffalo chicken dip
- Dairy free french onion dip
- Dairy free cake batter dip (like dunkaroos!)
I hope you enjoy this recipe as much as I do! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Pickle Dip
Ingredients
- 12 ounces dairy free sour cream, softened (recommend Tofutti)
- 4 ounces dairy free cream cheese, softened (recommend Violife)
- 2 tablespoons pickle juice
- 1 tablespoon Worcestershire
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup fresh chopped dill pickles (recommend Grillos)
- 2 tablespoons fresh dill
Instructions
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In a medium mixing bowl, combine the dairy-free sour cream, dairy-free cream cheese, pickle juice, worcestershire, onion powder, garlic powder, and salt. Stir until creamy and well combined.
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Fold in the pickles and dill. If desired, garnish with a little extra chopped pickles and dill. Enjoy!
Recipe Notes
- This recipe makes around 2 ½ cups of dip, so we assume 10 servings of about ¼ cup each.
Nutrition analysis (approximate per serving): 111 calories, 11 g fat, 6 g saturated fat, 360 mg sodium, 5 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 0%, Potassium: 1%
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