Paleo Dill Pickle Dip Recipe for Tangy Keto-Friendly Snacking

On game days and gatherings, this creamy and addictive dairy-free Paleo Dill Pickle Dip is perfect for pickle lovers.

The Super Bowl is almost here, and this quick, crowd-pleasing dip is a great last-minute recipe to bring to any party. This Paleo Dill Pickle Dip is dairy-free yet still remarkably creamy. The best part is how simple it is to make: add the ingredients to a blender and blend until smooth.

A high-speed blender gives the creamiest result, but a regular blender will work if you blend a bit longer. I blended in a standard blender for about five minutes, tasting as I went, until the texture became smooth and no longer gritty from the almond flour. I kept snacking on it with potato chips and fresh vegetables—it’s that good.

I’ve started adding nutrition information to newer recipes because readers requested it. While I prefer intuitive eating and focusing on food quality over strict macro counting, I understand that nutrition data can be helpful for planning. If there are older recipes you want nutrition info for, tell me which ones and I’ll prioritize those.

This dip combines a smooth base with crunchy pickle and onion bits for a great texture contrast. The dill and tangy pickle flavor make it addictive—plan on it disappearing fast.

Servings:

8
servings

Paleo Dill Pickle Dip

By Jean Choi

On game days and gatherings, this creamy and addicting dairy-free Paleo Dill Pickle Dip is a hit with pickle lovers.

Prep:
1 minute min

Cook:
5 minutes mins

Total:
6 minutes mins

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Ingredients

• ▢
  1 1/2 cup blanched almond flour
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  1/4 cup full-fat coconut milk, or your milk of choice
• ▢
  1/4 cup dill pickle juice
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  1 tsp apple cider vinegar
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  1/2 tsp garlic powder
• ▢
  1/2 tsp sea salt
• ▢
  1/2 cup chopped dill pickles
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  1/4 cup chopped red onions
• ▢
  1/2 tsp dried dill weed

Instructions

• Add blanched almond flour, coconut milk, dill pickle juice, apple cider vinegar, garlic powder, and sea salt to a high-powered blender. Blend until smooth and creamy.
• Fold in the chopped dill pickles, red onions, and dried dill weed.
• Chill before serving and enjoy with chips or fresh vegetables.

Notes

If you don’t have a high-powered blender, blend up to five minutes to avoid a gritty texture.

Nutrition

Serving: 0.25cup
,
Calories: 137kcal
,
Carbohydrates: 5g
,
Protein: 4g
,
Fat: 11g
,
Saturated Fat: 2g
,
Sodium: 386mg
,
Fiber: 2g
.

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?
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