Description

This High-Protein Fried Pickle Dip is a delightful blend of creamy cottage cheese and tangy dill pickles, perfect for quick appetizers or enjoying with family. A simple yet irresistible recipe that brings comfort food to any gathering.

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

Add cottage cheese to a blender or food processor and blend until completely smooth.
Transfer to a bowl and stir in 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.
Spoon dip into a serving bowl and sprinkle toasted panko evenly over the top.
Serve immediately or refrigerate until ready to enjoy.

Notes

Feel free to adjust the amount of pickle juice based on your preference for tanginess.
This dip can be made a day ahead and stored in the refrigerator for an enhanced flavor.
For a spicy kick, add a pinch of chili powder or your favorite hot sauce.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 2g
Sodium: 400mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 14g
Cholesterol: 20mg