Need an epic party snack? This creamy vegan pickle dip, inspired by the viral “fried” pickle dip recipe, is naturally dairy free, gluten free and protein-packed because it’s made with tofu (I promise, you can’t taste it)! Absolutely loaded with crunchy dill pickles, and only 15 minutes of hands on time.
You might think that I get fancy when folks come over but honestly, I’m a very chill entertainer. I’d rather spend more time hanging out than racing around the kitchen.
So one of my signature moves is to have a little snack situation ready when people arrive and I ALWAYS put out some sort of homemade dip…one, because I love me a dip. Two, because it’s the kind of vegan food that everyone can get behind. And three, because it’s super easy to whip up ahead of time.
When I saw everyone sharing the viral fried pickle dip on the internet, I knew I had to put my spin on it. And by spin, I mean make it out of tofu. Tofu is a total flavour sponge and it creates a creamy, protein-rich base with a lot less fat than dips made from sour cream and mayo…although I do add a little vegan mayo here because the tofu is so low in fat that you actually need it to enhance the mouthfeel and flavour.
While you could make the viral recipe with storebought vegan swaps, my dietitian heart is always gonna opt for whole foods whenever possible…and honestly, because of the massive variation in flavour for things like store-bought vegan sour cream, I think you’re gonna be blown away by how craveable this whole food version is!
Trust me: this is no meh, “healthy” tasting compromise. Growing up, my absolute favourite chip dip was the Philly Dill Pickle dip so let me assure you that I take my pickle dip SERIOUSLY. So I’ve loaded this cold tofu dip with plenty of crunchy dill pickles, pickle juice, fresh dill and chives plus a couple of my fave umami boosters – garlic powder and nutritional yeast.
You can make it straight up so it’s family friendly or as spicy as you dare with dried chile flakes. Oh, and the crunchy topping? Crushed cornflakes so it’s naturally gluten free.
Want more fun, flavourful and nourishing plant-based recipes? Grab a copy of my latest cookbook, Plant Magic!
How to make this naturally dairy free dill pickle dip
First things first, let’s talk ingredients. Again, I’m using medium tofu – not silken – as it’s readily available and high in protein, about 60 grams of protein per 500g package!
I love how quick and easy this dip is – just 15 minutes start to finish – and it will feed 4-8 as a snack or appetizer. Perfect for game day, games night or anytime you need a good movie snack.
Pro Tip: If you taste the dip immediately, it will be bland and taste a bit of tofu…hence the chilling step. You can enjoy this dip in as quick as 30 minutes but if you’ve got 2 hours, it will be at its peak.
Another pro tip: While this dip keeps well in the fridge, for optimum crunch, keep the cornflakes separate, in a container at room temperature and sprinkle them on just before serving.
More yummy – and easy! – vegan dips- Protein-packed Curried Red Lentil Dip
- Vegan Baked Buffalo Chicken Dip with Artichokes and Tofu
- Easy Vegan Hot Corn Dip with Cashew Cream
- Edamame Sesame Dip with Miso
- Hot Vegan Black Bean Dip
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Protein-packed “Fried” Pickle Dip with TofuInspired by the viral “fried” pickle dip, this creamy vegan pickle dip is made with tofu so it’s naturally dairy free + gluten free (you can’t taste it!) Just 15 minutes hands on time.Servings 6 servingsEquipment
- Food Processor or bullet blender
Ingredients
- 1 pound medium tofu
- ⅓ cup vegan mayo
- ¼ cup pickle juice
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon dried chile flakes use ½ tsp to up the heat!
- 1 ¼ cups dill pickles
- 1 cup cornflakes
- 1 tablespoon vegan butter
Imperial – MetricInstructions
- Wrap the tofu in a paper towel and let sit on the cutting board for 5 minutes while you chop up the dill pickles.
- Next, add the tofu, pickle juice, mayo, dill, chives, nutritional yeast, garlic powder, salt and chile flakes in a food processor and process until creamy, about 1-2 minutes.
- Stir in the dill pickles, transfer the dip to a resealable container and refrigerate for at least 30 minutes and up to 2 days in advance.
- Meanwhile, crush the cornflakes into tiny pieces (but not so fine as breadcrumbs!).
- Heat butter in a small skillet over medium heat. Add cornflakes and a pinch of salt and toast until golden brown, about 3-5 minutes.
- Once cool, you can store the cornflakes until ready to serve in a loosely covered container.
- When ready to serve, transfer the dill pickle dip to a serving dish and top with crunchy toasted cornflakes.
Notes
The chilling step really is critical here…if you taste the dip right away, it will be so bland. As the tofu sucks up the flavour, it transforms into a creamy, tangy, super flavourful dip!You can eat in as early as 30 minutes, but I found that 2 hours is the sweet spot for flavour.
Protein-packed “Fried” Pickle Dip with TofuInspired by the viral “fried” pickle dip, this creamy vegan pickle dip is made with tofu so it’s naturally dairy free + gluten free (you can’t taste it!) Just 15 minutes hands on time.Servings 6 servingsEquipment
- Food Processor or bullet blender
Ingredients
- 1 pound medium tofu
- ⅓ cup vegan mayo
- ¼ cup pickle juice
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon dried chile flakes use ½ tsp to up the heat!
- 1 ¼ cups dill pickles
- 1 cup cornflakes
- 1 tablespoon vegan butter
Imperial – MetricInstructions
- Wrap the tofu in a paper towel and let sit on the cutting board for 5 minutes while you chop up the dill pickles.
- Next, add the tofu, pickle juice, mayo, dill, chives, nutritional yeast, garlic powder, salt and chile flakes in a food processor and process until creamy, about 1-2 minutes.
- Stir in the dill pickles, transfer the dip to a resealable container and refrigerate for at least 30 minutes and up to 2 days in advance.
- Meanwhile, crush the cornflakes into tiny pieces (but not so fine as breadcrumbs!).
- Heat butter in a small skillet over medium heat. Add cornflakes and a pinch of salt and toast until golden brown, about 3-5 minutes.
- Once cool, you can store the cornflakes until ready to serve in a loosely covered container.
- When ready to serve, transfer the dill pickle dip to a serving dish and top with crunchy toasted cornflakes.
Notes
The chilling step really is critical here…if you taste the dip right away, it will be so bland. As the tofu sucks up the flavour, it transforms into a creamy, tangy, super flavourful dip!You can eat in as early as 30 minutes, but I found that 2 hours is the sweet spot for flavour.
Equipment
- Food Processor or bullet blender
Ingredients
- 1 pound medium tofu
- ⅓ cup vegan mayo
- ¼ cup pickle juice
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon dried chile flakes use ½ tsp to up the heat!
- 1 ¼ cups dill pickles
- 1 cup cornflakes
- 1 tablespoon vegan butter
Instructions
- Wrap the tofu in a paper towel and let sit on the cutting board for 5 minutes while you chop up the dill pickles.
- Next, add the tofu, pickle juice, mayo, dill, chives, nutritional yeast, garlic powder, salt and chile flakes in a food processor and process until creamy, about 1-2 minutes.
- Stir in the dill pickles, transfer the dip to a resealable container and refrigerate for at least 30 minutes and up to 2 days in advance.
- Meanwhile, crush the cornflakes into tiny pieces (but not so fine as breadcrumbs!).
- Heat butter in a small skillet over medium heat. Add cornflakes and a pinch of salt and toast until golden brown, about 3-5 minutes.
- Once cool, you can store the cornflakes until ready to serve in a loosely covered container.
- When ready to serve, transfer the dill pickle dip to a serving dish and top with crunchy toasted cornflakes.
Notes
You can eat in as early as 30 minutes, but I found that 2 hours is the sweet spot for flavour.
The post Protein-Packed “Fried” Pickle Dip with Tofu appeared first on Desiree Nielsen.
