High Protein Fried Dill Pickle Dip
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Fried pickle dip is having a moment and it deserves it. This version takes everything you love about a basket of fried pickles — the tang, the crunch, the creamy dipping sauce — and turns it into a high protein dip you can feel good about inhaling. Because inhale you will.
The base is cottage cheese and Greek yogurt instead of the usual sour cream and cream cheese , which means you’re getting way more protein without sacrificing any of the creamy, tangy flavor. Top it with toasted breadcrumbs for that fried pickle crunch and you’ve got a dip that disappears faster than anything else on the table.
Serve it with chips, crackers, or veggies or just eat it with a spoon. You know you wanna.
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Why you’ll love this recipe
- All the flavor of fried pickles, none of the frying
- High protein base: cottage cheese and Greek yogurt instead of sour cream
- Ready in 5 minutes
- Perfect for parties, game day, or snacking all week
Ingredients and Substitutions:
These are the main ingredients and substitutions for this delicious dip. See recipe card below for full dip ingredients list and instructions.
- Low fat cottage cheese: the high protein base. Blend it smooth before adding everything else for the creamiest texture. Full fat works too and gives an even richer result.
- Greek yogurt: adds protein and that tangy flavor that makes this taste like a classic dip. Use 0% for lower fat or 5% for extra creaminess.
- Cream cheese: just a little for extra body and richness. Light cream cheese works great here.
- Dill pickles: girl, you’re a star. Chop them small so you get pickle in every bite. Pat them dry before adding so the dip doesn’t get watery.
- Pickle juice: don’t pour it down the drain. A splash of brine adds that sharp, tangy punch that makes this taste unmistakably like a pickle dip.
- Fresh dill + celery: fresh dill makes a big difference here. Celery adds crunch throughout the dip, not just on top.
- Garlic powder + onion powder: classic dip seasoning that ties everything together.
- Toasted breadcrumbs: the move. Toast them in a dry pan until golden and sprinkle on top right before serving for that fried pickle crunch.
Variations
- Add ranch seasoning for a pickle ranch dip.
- Add fresh lemon juice for an extra zing and fresh herbs and chopped fresh chives.
- Add fresh garlic for a garlic lovers bite.
Dietary Modifications
- For gluten-free:use gluten-free breadcrumbs for the topping and check your pickle juice label
- Can be made lighter with fat-free cream cheese and 0% Greek yogurt
- This is a heavy dairy recipe and I would not recommend trying to make dairy-free.
Tips for Tips for the Best Fried Pickle Dip
- Blend your cottage cheese first. Run it through a blender or food processor before mixing everything together. This is what gives the dip that smooth, creamy texture instead of a lumpy one.
- Pat your pickles dry. Pickles release liquid and if you don’t pat them dry first, your dip will get watery as it sits. Paper towel, quick pat, done.
- Don’t skip the pickle juice. It’s where a lot of the flavor lives. Start with a tablespoon and add more to taste.
- Toast the breadcrumbs right before serving. They lose their crunch if you add them too early. Toast them in a dry pan, let them cool, then top the dip right before it hits the table.
- Make it ahead. This dip gets better as it sits — the flavors meld together in the fridge. Make it the day before and thank yourself later. Add the breadcrumb topping right before serving.
How to Store Fried Pickle Dip
Store in an airtight container in the fridge for up to 4 days. Keep the breadcrumb topping separate and add it fresh each time you serve, it loses its crunch if it sits in the dip overnight. The dip itself actually gets better after a day as the flavors come together, so don’t be afraid to make it ahead.
Recipe FAQs
The base is cottage cheese and Greek yogurt instead of sour cream and cream cheese, which significantly bumps the protein per serving. You get all the creamy, tangy flavor with a much better macro breakdown.
Yes — and it’s actually better the next day. Make the dip up to 24 hours ahead and store covered in the fridge. Add the toasted breadcrumb topping right before serving so it stays crunchy.
Ridged potato chips, crackers, pita chips, or veggies like celery and carrots. The ridged chips are the best for scooping.
You can — just add a little extra cottage cheese or Greek yogurt to compensate. The texture will be slightly less rich but still delicious.
Up to 4 days in an airtight container. Store the breadcrumb topping separately and add fresh each time you serve it.
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Fried Pickle Dip
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Ingredients
- 1/3 cup panko breadcrumbs
- 2 tbsp. butter
- 1 cup low fat cottage cheese 220g
- 3/4 cup nonfat plain 0% Greek yogurt 170g
- 8 oz. 1/3 less fat cream cheese softened
- 2 tbsp. pickle juice
- 2 cups dill pickle rounds chopped
- 2 tbsp. fresh dill chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
Dippers
- vegetables
- crackers
- pita chips
- pita bread
Instructions
- Add the butter to a saucepan and melt over medium high heat. Add the panko breadcrumbs to the pan and coat with the melted butter. Continue to cook for a couple of minutes, just until the breadcrumbs are slightly browned.
- Add cottage cheese, greek yogurt, cream cheese, pickle juice, pickles, dill, garlic powder, salt and pepper to the mixing bowl. Add half of the breadcrumb mixture and mix everything together until thoroughly combined. Place it in the fridge covered to set for at least one hour before serving to let it thicken up and the flavors meld together.
- When ready to serve, top with the remaining browned breadcrumbs, fresh dill and serve with vegetables, crackers or pitas.
Notes
- Nutrition facts are an estimate and will change with any substitutions.
- Serving size: 107g is a heaping 1/3 cup.
- Use full-fat yogurt for a creamier dip.
- Add hot sauce, red pepper flakes or even a little buffalo sauce for a little spice.
Ya girl knows her pickles! Another bomb recipe from Danielle. So delicious with crackers AND veggies
Omg sooo good. Made for a gathering and it was a hit. We used the pretzel crisps and pita chips I couldn’t stop snacking!
Omg so good!! Paired it with pita chips and could not stop snacking! Will definitely be making again!
Yay!!! I’m so glad you love it! It really is so addicting.
ate with mini naans this time but can’t wait to slather it on sandwiches & wraps and scoop with veggies & pretzels!! soo tasty & love how macro friendly too