High Protein Fried Dill Pickle Dip
Fried pickle dip is the ultimate appetizer. Think fried pickles turned into a delicious high protein lightened up creamy dip. With a base of cottage cheese, greek yogurt and cream cheese for extra creaminess all mixed together with crunchy pickles and toasted breadcrumbs on top this dip is one you won’t forget.
If you’re looking for something to take to your next gathering or you’re just craving an order of fried pickles, this is an easy dip to whip up. Pair with your favorite crackers and veggies or with other dips like Cottage Cheese Ranch Dip and Crockpot Chicken Jalapeno Popper Dip and dip your heart out.
Add this dip to your next party or game day watch party for a perfect appetizer with tons of flavor that will please all pickle lovers.
If you need more party apps and sharable dishes, check out these macro friendly 4th of July recipes. They’re great for any time of the year, not just firework season.
Why you’ll love this recipe
- 9 grams of protein per serving.
- Using simple ingredients you can whip this dip up in minutes.
- Pairs well with veggies, cracked, pitas for dipping or even fried pickles.
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.
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Plain Greek Yogurt: I am using 0% Nonfat Unflavored Greek Yogurt. You can use any Greek yogurt, regular yogurt or a dairy free alternative. You could also use sour cream or mayonnaise for a much creamier and less tangy dip.
Cottage Cheese: low fat to keep the calories of this dip low while adding in lots of delicious creaminess and protein.
Cream Cheese: 1/3 less fat cream cheese to lower the fat a smidge. This adds the creamy texture we all want in a dip.
Dill Pickles: use your favorite brand of dill pickles or go completely rogue with other great options like bread and butter, sweet heat (my favorite) or spicy pickles instead! Just be sure to add chopped pickles and not whole.
Fresh Dill: this recipe uses fresh dill but you can sub with half the amount of dried dill.
Panko Breadcrumbs: panko breadcrumbs get extra crispy and make the perfect topping for this dip. Regular breadcrumbs will work as well but panko bread crumbs have a better texture.
Butter: I’d opt for salted butter just to add some extra salty goodness to your dip but unsalted butter works great too.
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 omit the toasted breadcrumbs.
- This is a heavy dairy recipe and I would not recommend trying to make dairy-free.
How to make this savory dip (a step-by-step visual guide):
Step 1: toast the breadcrumbs
Add butter to a small skillet and melt butter over medium high heat. Add panko crumbs to the pan and coat with the melted butter. Continue to cook for a couple minutes, just until the breadcrumbs are golden brown (image 1).
Step 2: make the base of the dip
Add cream cheese, greek yogurt, cottage cheese, pickle juice, pickles, dill, garlic powder, salt, pepper and half the toasted panko to a mixing bowl (image 2). Stir to combine. Place in the fridge covered to set and thicken for at least one hour prior to serving.
Step 3: top with breadcrumbs
Once set, top the dip with the remaining half of the toasted breadcrumbs, fresh dill and serve (image 3). Serve alongside fresh veggies, crackers, or crusty bread.
Expert Tip!
Mix your base with an electric hand mixer or blender if you want it extra smooth.
Recipe FAQs
Store in an airtight container in the refrigerator for 3-5 days.
Serve it alongside your favorite veggies, pita chips, potato chips, crackers, or baguette slices. Add it to your favorite charcuterie board to add variety to your spread.
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If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
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.
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