Description

This High-Protein Fried Pickle Dip combines creamy cottage cheese and tangy dill pickles for a delicious snack. It’s easy to prepare and perfect for gatherings or a quick bite at home!

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

For added flavor, experiment with different spices or herbs added to the mixture.
Ensure the panko is toasted well for the best crunch on top of the dip.
This dip can be served with vegetables, chips, or crackers.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 175
Sugar: 2g
Sodium: 400mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 12g
Cholesterol: 15mg