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high protein pickle cottage cheese dip on chip

High Protein Dill Pickle Cottage Cheese Dip (Easy and Healthy)

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A high-protein, low-calorie savory dip made by blending a 16oz container of cottage cheese with fresh herbs, raw garlic, and crunchy dill pickles. Built right in the container for zero cleanup, it is the ultimate clean-ingredient snack.
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Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dip, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Nutrition Notes

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
Silicone Spatula
Silicone Spatula

Method
 

  1. 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.
  2. Add the roughly chopped parsley, dill, green onion, chives, and garlic clove directly to the smoothed base.
  3. 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.
  4. 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

Calories: 95kcalCarbohydrates: 6gProtein: 12gFat: 2g

Notes

High Protein Dill Pickle Cottage Cheese Dip Tips & Expert Strategy

TEXTURE WARNING: You must blend the cottage cheese completely smooth before adding any of the herbs or pickles. If you try to blend everything at once, you will over-process the greens and turn the entire dip into a watery, green puree.
MOISTURE CONTROL: Pickles hold a massive amount of brine. If you don't pat your pickles dry before adding them to the container, the excess acid and pickle juice will break the dairy emulsion and leave you with a soupy dip.
THE MELLOWING EFFECT: This dip gets exponentially better if you let it chill in the fridge for 2 to 4 hours before serving. The raw garlic and volatile oils from the fresh herbs need time to permeate the fat and proteins in the cottage cheese.
PROFESSIONAL FINISHING TOUCH: Serve this dip ice cold directly from the fridge. The colder the dairy, the thicker and more stable the emulsion will be when scooping with dense vegetables like celery or heavy crackers.

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