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a bowl of pickle dip garnished with more chopped dill pickles and surrounded by pretzel crisps for dipping
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Dill Pickle Dip

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.
Course Appetizer, Snack
Cuisine American
Keyword dill pickle dip, dill pickle dip recipe, pickle dip
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 117kcal
Author Jill McOwen

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

Calories: 117kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 750mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.3mg