Cottage Cheese Dill Pickle Dip

cottage cheese fried pickle dip in a bowl topped with breadcrumbs and chopped pickles.

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Cottage Cheese Dill Pickle Dip

This high-protein dill pickle dip is creamy, tangy, and packed with 13g of protein per serving. Made with cottage cheese and greek yogurt, then topped with crispy breadcrumbs, it's the perfect snack for parties and game day.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 185kcal

Author: Olivia Parsons

Equipment

High powered blender

Ingredients

2 tablespoon salted butter
½ cup breadcrumbs
1 cup 2% cottage cheese 250g
⅓ block low fat cream cheese 85g
½ cup plain greek yogurt 2% 112g
½ cup pickle juice
2 tablespoon fresh dill
2 tablespoon fresh chives
½ teaspoon each: garlic powder, onion powder, salt
½ cup chopped dill pickles

Instructions

Melt the butter in a skillet over medium heat, then add the breadcrumbs once hot. Toast for 5 minutes until golden and crispy. Set aside.
Add the rest of the ingredients except the chopped pickles to a blender and blend until smooth. Gently fold in the chopped pickles and transfer to a serving bowl.
Top with the toasted breadcrumbs and more diced pickles. Enjoy dipped with tortilla chips, ruffle chips, or veggies!

Notes

I recommend not using non-fat cottage cheese and yogurt, as it can make the dish too watery.
Make ahead: You can mix the dip and place it in the dish the day before you want to serve it. Don't add the breadcrumbs until just before serving.
Storage: Leftover dip can be stored in the fridge in an airtight container for 3 days.
Freezing: I don't recommend freezing this dip.

Nutrition facts are an estimate.

Nutrition