Ingredients

Scale

1 cup low-fat cottage cheese, 2% works great
½ cup plain nonfat greek yogurt
¾ cup finely chopped dill pickles
1–2 tablespoons pickle juice, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill, or 1 tablespoon fresh, finely chopped
Pinch of black pepper
¼ cup panko breadcrumbs, gluten-free if needed
1 teaspoon butter or olive oil
Optional: pinch of garlic powder or smoked paprika

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Instructions

Blend cottage cheese in a blender or food processor until smooth.
Transfer the blended cottage cheese to a bowl and mix in Greek yogurt, chopped pickles, pickle juice, garlic powder, onion powder, dill, and black pepper until well combined.
In a small skillet over medium heat, toast panko with butter or oil until golden and crisp (about 2–3 minutes), stirring frequently. Remove from heat.
Spoon the dip into a serving bowl and sprinkle the toasted panko evenly on top.
Serve immediately or refrigerate until ready to enjoy.

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Notes

For added flavor, experiment with spices such as smoked paprika or extra garlic powder.
This dip can be stored in the fridge for up to 3 days, making it a great make-ahead option.
Pair with vegetables, crackers, or chips for a perfect snack.

Author: Marry
Prep Time: 8 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Mixing, Cooking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 139
Sugar: 2g
Sodium: 300mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 13g
Cholesterol: 10mg