My dill pickle dip is a little different than the rest. Cream cheese and cottage cheese blend together for a lighter dip packed with flavor.
If you like this recipe, try my Jarlsberg Cheese Dip next!
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My high speed blender is my go-to often times for making easy dips. It blends cottage cheese to a smooth consistency, making it an easy replacement for sour cream. I’m all about adding more protein and a little less calories to recipes when possible. I wanted my pickle dip to have a multi-layered flavor profile. Obviously pickles are the star. But adding smoked paprika brings a smoky depth of flavor to the dip. And serving it with honey mustard and onion pretzel crisps gives a hint of sweet plus salty that I always crave. The dip has the consistency of a thick homemade Ranch dressing. Meaning it won’t break your potato chips or pretzels when dipping. But if you prefer a thicker dip, simply ease up on the pickle juice.
More recipes with dill pickles
Ingredients
- Pickles – The brand matters in this recipe, in my opinion. My favorite dill pickles are Grillo’s pickle chips. This recipe uses one 16 oz container. The juice is used to help blend together the cream cheese and cottage cheese. Plus it adds even more flavor!
- Cream Cheese – Use one 8-ounce block of cream cheese for this recipe. I chose to use reduced fat but you can choose to use full fat instead.
- Cottage Cheese – I chose to use blended cottage cheese in my dip to add a little extra protein plus reduce the calorie count a little bit. You can choose to replace it with an equal amount of sour cream if you prefer.
- Seasonings – A blend of dried dill, smoked paprika and salt. You could add a clove of fresh garlic. But I didn’t think it was necessary since the dill pickles I use are already very garlicky.
Instructions
In a high speed blender, add the softened cream cheese, seasonings and cottage cheese. Start the blender on low and slowly add pickle juice in a slow stream to blend. Increase the speed to high to blend until smooth. Stop the blender and scrape down the side with a rubber spatula if necessary.
Pour the dip into a small bowl. Add the chopped pickles, reserving 2 – 3 tablespoons as a garnish. Stir the pickles into the dip. Cover the bowl and refrigerate until ready to serve.
Serving suggestions
I love these honey mustard onion flavor pretzel crisps with this dip! The hint of sweet flavor from the pretzels pairs so well with the salty, briny dip. It’s also delicious with fresh cut veggies like celery sticks and red bell pepper strips. This pickle dip is a low-calorie dip, perfect for snacking by the pool. Here’s some more of my favorite “pool snacks” –
Storage directions
Store leftover dip in an airtight container. It will stay fresh in the refrigerator for 3 – 4 days. I do not recommend freezing this dip.
Kitchen tools
- My Vitamix blender is worth the price. It’s so versatile – blending together not just smoothies but crepes, Dutch babies and other dips.
- My favorite and inexpensive chef’s knife for chopping up the pickles
Dill Pickle Dip
Equipment
- 1 high speed blender
Ingredients
- 16 oz Grillo's Dill Pickle Chips
- 8 oz cream cheese softened
- 1/2 cup low-fat cottage cheese
- 1 tsp dried dill
- 1 tsp smoked paprika
- 1/2 tsp salt
Instructions
- Drain the pickles but be sure and reserve the juice!
- Chop the pickles into a small dice and set aside.
- Into a high speed blender, add the softened cream cheese, dried dill, smoked paprika, salt and cottage cheese.
- Start the blender on low speed and slowly pour some of the reserved pickle juice into the blender to help blend the cottage cheese mixture. You can add between 2 tablespoons and 1/4 cup.
- Turn the blender to high speed and blend until smooth. Stop the blender and scrape down the sides with a rubber spatula if necessary.
- Pour the dip into a clean bowl. Add all the chopped pickle except for about 2 tablespoons to reserve for garnish.
- Stir the chopped pickles into the dip until well combined. Cover the bowl and refrigerate for at least one hour before serving.
Video
Nutrition
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