Description
This High-Protein Fried Pickle Dip is packed with flavor and nutrition, featuring creamy cottage cheese and zesty pickles. Perfect for parties or a quick snack!
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
Instructions
- Blend the cottage cheese in a blender or food processor until smooth.
- In a bowl, mix the blended cottage cheese with Greek yogurt, chopped pickles, pickle juice, garlic powder, onion powder, dill, and black pepper until combined.
- Toast the panko in a small skillet over medium heat with butter or oil until golden and crispy, stirring often for about 2–3 minutes. Remove it from the heat.
- Transfer the dip to a serving bowl and top with the toasted panko.
- Serve immediately or refrigerate until ready.
Notes
Use fresh dill for an extra burst of flavor.
Feel free to adjust the pickle juice based on your taste preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 10mg