Description

High-Protein Fried Pickle Dip combines the creamy goodness of cottage cheese and Greek yogurt with the tanginess of dill pickles. This dip is simple to make and delivers an irresistible flavor, ideal for snacks or gatherings.

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.
Transfer the blended cottage cheese to a bowl and mix in the Greek yogurt, chopped pickles, pickle juice, garlic powder, onion powder, dill, and black pepper until well combined.
In a skillet over medium heat, toast the panko with butter or olive oil until golden and crisp, stirring frequently (about 2–3 minutes). Remove from heat.
Spoon the dip into a serving bowl and evenly sprinkle the toasted panko on top.
Serve right away or refrigerate until ready to enjoy.

Notes

For extra flavor, consider adding a pinch of smoked paprika to the dip.
Make sure to adjust the amount of pickle juice based on your taste preference.
This dip can be served with veggies, chips, or crackers.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2g
Sodium: 300mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 14g
Cholesterol: 15mg