Creamy Dill Pickle Dip and Dressing Recipe
Tangy, herbaceous dip or dressing made with hard-boiled eggs, fresh dill pickles, and bright lemon juice. Blended smooth with avocado oil to reach your preferred consistency, either thick for dipping or pourable for drizzling. Customize with fresh or dried dill, garlic, and optional umami depth from coconut aminos or Worcestershire.
Ingredients
Instructions
- 1
Add eggs, dill pickles, dill, lemon juice, garlic, coconut aminos or Worcestershire sauce if using, and salt to blender
- 2
Begin blending and slowly stream in avocado oil while processing until thickened to your desired consistency, adding more oil for a dip texture or less for a dressing
- 3
Taste and adjust seasoning with additional salt or dill as needed
Tips
For dip consistency, blend longer and add more avocado oil; for dressing, use less oil to keep it pourable
Fresh lemon juice brightens the flavor more than bottled; adjust quantity to taste
Good to Know
Refrigerate in airtight container up to 5 days
Prepare fully 1 day ahead; flavors meld and intensify overnight
Serve as dip with vegetables, crackers, or chips; drizzle as dressing over salads or grain bowls
Common Mistakes
Add avocado oil too quickly to avoid breaking or separating the emulsion
Use hard-boiled or cooked eggs to avoid raw egg concern; source does not specify egg preparation
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
milder flavor, less vinegary