Description

This High-Protein Fried Pickle Dip is a delightful blend of creamy cottage cheese and tangy dill pickles. Quick to prepare and perfect for gatherings, this dip offers a delicious twist on classic flavors, making it a favorite for any occasion!

Ingredients

Scale

1 cup low-fat cottage cheese, 2% works great
½ cup plain nonfat greek yogurt
¾ cup finely chopped dill pickles
1–2 tablespoons pickle juice, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill, or 1 tablespoon fresh, finely chopped
Pinch of black pepper
¼ cup panko breadcrumbs, gluten-free if needed
1 teaspoon butter or olive oil
Optional: pinch of garlic powder or smoked paprika

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Instructions

Blend the cottage cheese in a blender or food processor until smooth.
In a bowl, combine the blended cottage cheese with Greek yogurt, chopped pickles, pickle juice, garlic powder, onion powder, dill, and black pepper. Mix until well combined.
In a small skillet over medium heat, toast panko with butter or oil until golden and crisp, stirring frequently (about 2–3 minutes). Remove from heat.
Transfer the dip to a serving bowl and sprinkle the toasted panko on top evenly.
Serve immediately or refrigerate until ready to eat.

Notes

Serve with a variety of dippers like veggies, chips, or crackers for added enjoyment.
This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
For extra flavor, add some chopped fresh herbs or a splash of hot sauce.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 3g
Sodium: 300mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 10g
Cholesterol: 10mg