I used Pickle Creek Lemon Basil & Garlic Olive Oil and Lemon Basil Balsamic Vinegar when I made this dip for the Harvest Open House, but I definitely recommend trying out other Pickle Creek olive oil + vinegar combinations in this awesome dip recipe!

Print Recipe

Creamy (Vegan!) Balsamic Veggie Dip

Course

Salad, Side Dish, Snacks

Prep Time

10 minutes

Servings

people, more or less

Ingredients

• 1/2 cup Pickle Creek infused balsamic vinegar + 1-2 Tbsp if thinner dip is desired
• 1/4 cup Pickle Creek infused olive oil
• 1/2 cup raw cashews
• sea salt and cracked black pepper
• assorted raw veggies such as carrots, broccoli, cauliflower, cherry tomatoes, cucumbers, zucchini

Course Salad, Side Dish, Snacks Prep Time 10 minutes Servings people, more or less Ingredients 1/2 cup Pickle Creek infused balsamic vinegar + 1-2 Tbsp if thinner dip is desired 1/4 cup Pickle Creek infused olive oil 1/2 cup raw cashews sea salt and cracked black pepper assorted raw veggies such as carrots, broccoli, cauliflower, cherry tomatoes, cucumbers, zucchini

Instructions

1. Combine vinegar, olive oil, and cashews in a food process or blender. Blend until is thick and creamy, 1 to 2 minutes. Season to taste with salt and black pepper. Dip will take a couple of minutes to thicken up after blending. Set aside while preparing veggie tray.
2. Arrange your selection of raw veggies on your vegetable tray. After dip has sat in processor or blender for about 5 minutes, life some out with a spoon to gauge final thickness. If thicker than desired, blend in an additional 1-2 tbsp vinegar to thin it out.
3. Add dip to tray and serve cold. Enjoy!

Share this Recipe