DILLY DIP / SAUCE

DILLY DIP / SAUCE

Last year our city was gripped by what some hilariously coined “dill gate”.  It was quite the drama between 2 local small businesses of which both make a delicious vegan dill dip.  The city was pretty split as to whose side they were on.  🤷‍♀️😂  

Out of curiosity, we tried both of their dips and found them equally tasty.  HOWEVER, I love the smooth creaminess of dairy so I decided to come up with my own version…..and it is SO GOOD!  We use it for veggie, pretzel or chip dip, as a condiment on salmon burgers or better yet, as the perfect dressing in a keto salad I make with romaine lettuce, shaved Parmesan cheese and chunks of grilled salmon as seen in the second photo.  (Swipe to see)  

Delicious! 

INGREDIENTS:

1 1/2 cups mayonnaise 

1 cup plain Greek yoghurt 

1/2 finely chopped dill pickles

1/4 cup chopped fresh dill

1/8 cup finely chopped chives

2 tbsp dry dill (yes, fresh AND dried)

1 tsp lemon juice

1 tsp apple cider vinegar 

1 tsp pickle juice

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp white pepper

1/4 tsp Himalayan or sea salt 

1/8 tsp sugar (or a dash of Splenda for keto)

Blend together in a bowl and refrigerate for at least 2 hours for the flavors to develop and bloom.