Gut-Healthy Dill Pickle Ranch

I declare this the dill pickle summer solely because this dressing has been powering my meals for the last several days and I’m not stopping. Yes we love dill pickles, yes we love ranch but also a probiotic-rich dip that is packed with goodness for a happy gut? Fantastic, give me 17 of them right now. The key is ideally sourcing barrel pickles (aka fermented in a salt brine vs vinegar), but do you best! The recipe also has us making a real aquafaba mayo base, which is easier than it sounds. All you need is a chilled can of chickpeas or cannellini beans, which will magically help whir into a fluffy creamy base for our dressing. Enjoy this with Crudites or over a crunchy salad, even chips!

1/2 cup aquafaba (aka strained water of canned chickpeas or cannellini beans—chilled will make it thicker)

1/2 cup avocado oil

1 clove garlic

1/3 cup of fresh dill

2 sour pickles

1/4 cup pickle juice

1 tbsp Dijon mustard

2 heaping tbsp of sheep yogurt, Greek uohurt or sour cream

Sea salt

Black pepper

Combine aquafaba and avocado oil in food processor and blend until whipped and emulsified into a creamy opaque mayo-like base. Add garlic, pickles, dill and pulse until chopped fine so the dressing has a chunky consistency. Add yogurt or sour cream and pulse until creamy. Season with sea salt and pepper until achieved flavor desired. Store in fridge up to 5 days or dress on salads or use as a dip for Crudites!