Ingredients:

  • ⅓ cup mayonnaise
  • ⅓ cup dairy free sour cream
  • ⅓ cup hummus (store-bought or homemade)
  • 1 teaspoon dried minced onion
  • ¼ teaspoon garlic powder
  • ⅔ cup finely diced pickles
  • 1 tablespoon chopped fresh dill
  • ½ tablespoon nutritional yeast
  • Black pepper (to taste)
  • 3 tablespoons Panko breadcrumbs (toasted)

Instructions:

  1. Chop your pickles and dill, and toast your breadcrumbs over medium-low heat until they are golden brown. Be careful not to burn them – they toast quickly. Set them aside to cool while you make the dip.
  2. Combine the mayo, sour cream, and hummus in a mixing bowl. Whisk until smooth. Then, stir in the spices, fresh dill, and chopped pickles. Stir in 2 tablespoons of the breadcrumbs and reserve the rest for garnish.
  3. Cover the dip and refrigerate for at least 30 minutes, or until ready to serve. This allows the flavors to develop and the breadcrumbs to thicken the dip.
  4. Before serving, garnish with a few fresh dill leaves and the remaining breadcrumbs. Top with a few pickle slices if you have them (optional).