Ingredients
Base & Flavor
- 16 oz Cottage cheese Any fat percentage works; blended directly in the container.
- 4 medium Dill pickles Patted dry to remove excess brine, chopped.
- 1 clove Garlic Raw and peeled.
- 2 tbsp Fresh dill Roughly chopped.
- 2 tbsp Fresh parsley Roughly chopped.
- 2 tbsp Green onion Chopped.
- 1 tbsp Fresh chives Plus extra for garnish.
- 1 pinch Paprika or Spicy Paprika For garnish.
- 1 pinch Cracked black pepper For garnish.
Equipment
Immersion Blender
Method
- Open your 16-ounce container of cottage cheese. Insert your immersion blender directly into the tub and blend on high until the curds are completely smooth.
- Add the roughly chopped parsley, dill, green onion, chives, and garlic clove directly to the smoothed base.
- Add the dill pickles to the container. Gently pulse the mixture with the immersion blender until the pickles and herbs are chopped to your desired consistency. Do not over-blend into a puree.
- Top the finished dip with a heavy dusting of paprika, additional chives, and cracked black pepper. Serve immediately with veggies or crackers, or cover and chill.
Nutrition
Notes
TEXTURE TIP: Blend the cottage cheese smooth before adding the herbs and pickles. This keeps the base creamy instead of chunky.
PICKLE TIP: Pat the pickles dry before adding them. Too much pickle brine can make the dip thin.
CHILLING TIP: This dip tastes even better after a few hours in the fridge because the garlic, dill, and pickle flavor have time to settle into the cottage cheese.
SERVING TIP: Serve it cold with crunchy vegetables, crackers, chips, or as a spread on sandwiches and wraps.