Description

This High-Protein Fried Pickle Dip offers a delightful combination of creamy cottage cheese and tangy dill pickles. It’s quick to prepare, making it ideal for snacking or entertaining. Enjoy the crispy topping for a satisfying crunch!

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

Notes

For an extra kick, include smoked paprika in the dip.
This dip can be prepared ahead of time and chilled before serving.
Adjust pickle juice according to your taste preference.

Nutrition

Serving Size: 1/6 recipe
Calories: 110
Sugar: 2g
Sodium: 300mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 10g
Cholesterol: 10mg