Dill Pickle Dip
This delicious dill pickle dip is made with cottage cheese for a healthier twist on a classic snack! It’s packed with tangy, pickle flavor, and it’s so easy to make!
I love the taste of dill pickles so the first time I heard about dill pickle dip, I knew I had to try it! But I wanted to make a version without mayonnaise and I had a hunch I could make it healthier. Since I’ve been using cottage cheese in everything from pasta sauce to pancakes, that’s where I started! Then I added cream cheese to make sure it was still rich and creamy. A splash of pickle juice and a few chopped dill pickles were all I needed to turn this into a crave worthy dip!
Ingredients and Substitutions
- Cottage cheese– I used 2% milkfat cottage cheese and it works great! Full-fat cottage cheese is fine, too.
- Cream cheese– You can use full-fat or low-fat cream cheese. For even more protein, look for Greek yogurt-style cream cheese!
- Pickle juice– I used the pickle juice right from the jar!
- Pickles– I liked the texture of adding a few chopped pickles to the dip.
How to Make Dill Pickle Dip
What to Serve with Dill Pickle Dip
This dip is delicious with crunchy kettle-cooked chips, but you can also serve it with carrots, bell peppers, cucumbers, chopped celery or other veggies! I like serving it with a rainbow of vegetables for a healthy snack, but it’s delicious with your favorite chips too.
Frequently Asked Questions
- Can I make this without a blender? You could use a food processor or an immersion blender but it is important to be able to blend it until it’s very smooth. Since the cottage cheese has a lumpy texture, you want to purée it until it is very smooth.
- Can I add other spices? Absolutely! Try this with additional dill, a sprinkling of ranch, or add some garlic powder for extra flavor.
- What if I don’t like cottage cheese? Honestly, you can’t really tell that it’s made with cottage cheese. Since it’s blended, the texture isn’t noticeable. But if you don’t want to use cottage cheese, you could use a combination of plain Greek yogurt and sour cream. It will have a tangier flavor but it’s still tasty!
- What kind of pickles should I use? Any dill pickle is fine! You can even make this with bread and butter pickles, but it’ll have a slightly sweeter flavor.
How to Store Dill Pickle Dip
Keep it in an airtight container in the fridge for up to 4 days. Be sure to keep this dip cold. I recommend letting it chill in the fridge for an hour or two before serving. This allows the dip to thicken slightly and helps the flavors meld together.Print
This healthier dill pickle dip is packed with protein and lower in fat, thanks to cottage cheese! This simple 4 ingredient recipe is quick and easy to make!
- 1 cup cottage cheese
- 8oz cream cheese
- 1/4 cup pickle juice
- 2 dill pickles, chopped, plus more for garnish
- Fresh or dried dill for garnish (optional)
- Add the cottage cheese, cream cheese, and pickle juice to a blender or food processor.
- Blend until completely smooth and no lumps of cottage cheese remain.
- Add the pickles and pulse until they are finely chopped.
- Transfer to a container and top with additional pickles and fresh dill, if desired.
Keywords: healthier dill pickle dip, dill pickle dip