Dill Pickle Dip

Dill Pickle Dip

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I know pickles can be polarizing. Not everyone is a fan. However, I did take a very unscientific poll on my Instagram page and almost 80% of people said they liked pickles, so this dip was born! I had this really amazing fried pickle dip from a store and I thought to myself. I bet I can make this, and if I can, I bet I can make it healthier!

This has a secret ingredient in it, can you guess what it is? Cottage cheese! I swear cottage cheese is one of my favorite foods. I realize, it can also be kind of polarizing but once you are into it, it is so good! It can really be disguised in so many things and is high in protein, low in carb, and low in fat (if you buy low fat). I absolutely love Good Culture cottage cheese! It has no strange ingredients and it also is higher in protein than some others. Daisy is a close second.

This dip can be made ahead of time and it lets the flavors blend nicely. I served mine with Veggie chips, which add a nice crunch and saltiness. I feel like they are a good healthy substitution for a Kettle chip, which would also be great! Pretzel thins, mini bell peppers, anything goes here!

Dill Pickle Dip

Course: Appetizers, SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking timeminutes










  • 1/2 cup low fat Good Culture Cottage Cheese

  • 2 oz cream cheese, softened

  • 1/4 cup light sour cream, I like Daisy brand

  • 2/3 cup diced dill pickles. I like Claussen (4 spears)

  • 2 tsp pickle juice

  • 1 tsp fresh dill, minced

  • 1 tsp Hidden Valley Ranch dry seasoning

  • 1/4 tsp Kosher salt


  • Blend cottage cheese, cream cheese, and sour cream in a food processor until smooth.
  • Add ranch seasoning, pickle juice, and salt and blend again.
  • Remove to a bowl and stir in pickles and dill.
  • Serve right away or refrigerate for a few hours to let the flavors blend.


  • Serve with your favorite chips. Veggie chips are a great healthy option.

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