Dill Pickle Dip 

This Dill Pickle Dip gives you all the tangy, crunchy flavor of dill pickles in a much healthier form. Created by Liz Thomson, it swaps out traditional mayonnaise and sour cream for protein-packed cottage cheese and smooth, creamy cream cheese. The result is a delightfully creamy, yet wholesome dip that’s bursting with pickle brine flavor. In just five minutes, this no-cook snack is ready to go—from blender to bowl. Serve it chilled alongside chips or fresh cut veggies for an easy party hit or a quick, satisfying snack. It’s simple, crave-worthy, and guilt-friendly.

Ingredients

(Yield: about 2 cups)

• 1 cup cottage cheese (2% milkfat recommended, full-fat works too; Greek yogurt–style cream cheese is an option)
  
  

• 8 oz cream cheese (full-fat or low-fat)
  
  

• ¼ cup pickle juice (straight from the jar)
  
  

• 2 dill pickles, chopped (plus extra for garnish)
  
  

• Optional: fresh or dried dill for garnish
  
  

Directions

1. Add cottage cheese, cream cheese, and pickle juice to a blender or food processor.
   
   

2. Blend until completely smooth, ensuring no lumps of cottage cheese remain.
   
   

3. Add the chopped pickles and pulse briefly until they are finely chopped.
   
   

4. Transfer the mixture to a serving container. Garnish with additional chopped pickles and/or fresh dill if desired.
   
   

5. Chill in the refrigerator for 1–2 hours before serving to allow flavors to meld and the dip to thicken slightly.
   
   

Nutrients (Approximate per ¼-cup serving, 8 servings total)

• Calories: ~120–160 kcal
  
  

• Protein: ~4–6 g
  
  

• Fat: ~10–14 g
  
  

• Carbohydrates: ~2–3 g
  
  

• Sodium: Moderate to high (from pickles and pickle juice)