easy dill pickle dip

since making the change from vegetarianism to veganism, all that i crave is dill pickle dip... unfortunately, most are made with sour cream or cream cheese - in fact, i could not find one dip without milk ingredients.  so, i headed to the kitchen..

easy dill pickle dip
1 can mixed beans (i used unico)
1 cup chopped pickles (i used homemade)
1/4 cup pickle juice
1 scallion, chopped
1 clove garlic, minced
1 tsp salt (or to taste)
1 tsp pepper (or to taste)
1/2 tsp cayenne pepper
1 tbsp dried dill


place the beans, pickle juice, garlic and spices in the blender and pulse until you reach desired consistency.  if you have problems getting the blender to mix, add a bit more pickle juice - the beans are extremely starchy and can cause blenders to "give up." when i made it, i added a lot more pickle juice to get that vinegary punch - this could be achieved with plain white vinegar as well.  once the mix has come together, fold in the chopped pickles and scallion. voila.

note: i realize that this dip does not taste exactly the same as its milk-filled counterpart; however, it is an easy way to get a bit more protein in your vegan diet, and it satiates salt/sour cravings.  depending upon the type of pickle you use, the amount of pickle juice and salt may change. make sure you taste it prior to adding more salt/spices. 

this little dip also doubles as a spread - i use it on crackers, and even sometimes similar to a hummus on a sandwich. 

xx take care, animal-friendly followers

ashley