Dill Pickle Dip
If you grabbed the giant 32 oz tub of dill pickle dip from Costco and thought, “Now what?” this is it.
This is my high-protein dill pickle dip made with the entire tub. It’s creamy, tangy, packed with real dill flavor, and actually filling thanks to cottage cheese and Greek yogurt. Not the usual cream cheese + ranch packet situation. This one keeps you full and tastes like something you’d demolish at a summer cookout.
It’s basically a viral frozen dumpling bake meets comfort food meets “I forgot to meal prep but I still want something good.”
As a side note, if you love bold, nostalgic flavors like my Jalapeño Popper Chicken Salad or Buffalo Ranch Chicken Salad, this dip is very much in that same creamy, craveable family.
And yes, we are using the whole tub. We don’t do half-measures around here.
Table of contents
- Why You’ll Love This High-Protein Dill Pickle Dip
- Ingredients You’ll Need for Dill Pickle Dip
- How to Make Dill Pickle Dip
- How Much Protein Is in This Dill Pickle Dip?
- Tips for the Thickest, Creamiest Dip
- Ingredient Swaps for Dill Pickle Dip
- What to Serve with Dill Pickle Dip
- How to Store & Meal Prep
- Frequently Asked Questions
- You May Also Like
Why You’ll Love This High-Protein Dill Pickle Dip
It Uses the Entire 32 oz Tub
First and foremost, it uses the Entire 32 oz Tub.
No leftover pickles floating in the back of your fridge. This whole-jar pickle dip was built specifically for the Costco Grillo pickles.
It’s Actually High Protein
Between cottage cheese and Greek yogurt, this isn’t just a party dip. It’s a protein snack you can meal prep and scoop all week.
Perfect for Parties or Game Day
This is the kind of dill pickle appetizer that disappears first. Serve it next to my Caesar Pasta Salad and you’re basically hosting at a professional level.
Ingredients You’ll Need for Dill Pickle Dip
This Grillo pickle dip keeps the classic dill pickle dip with cream cheese vibe, but we’re leveling it up.
- 1 full 32 oz tub Grillo dill pickles, drained very well
- 2 cups full-fat cottage cheese
- 8 oz cream cheese, softened
- ¾ cup plain Greek yogurt
- ¼–? cup pickle juice
- 1½ tbsp fresh chopped dill
- 1 tsp garlic powder
- 1 tsp onion powder
- Fresh cracked black pepper
Optional but elite:
- ½–1 cup shredded sharp cheddar
- 3 tbsp chopped chives
- Crispy turkey bacon
This gives you that classic creamy pickle dip texture with way more protein than traditional versions.
How to Make Dill Pickle Dip
1. Drain the Pickles Like You Mean It
Lay them on paper towels. Press gently. If you skip this step, your dill pickle dip will get watery fast.
2. Chop for Texture
Pulse half in a food processor and hand-chop the rest so you still get that crunchy dill pickle bite.
3. Blend the Creamy Base
Blend cottage cheese, cream cheese, and Greek yogurt until completely smooth and fluffy. This is what makes it a true cottage cheese pickle dip instead of just a chunky situation.
4. Fold + Chill
Stir in pickles, dill, seasonings, and ¼ cup pickle juice. Taste and adjust. Chill at least 45–60 minutes. It thickens significantly as it sits.
How Much Protein Is in This Dill Pickle Dip?
Because we care about that here.
With cottage cheese and Greek yogurt as the base, this high-protein dip averages about 6–8 grams of protein per serving depending on portion size and whether you add cheddar.
Compared to traditional dill pickle dip recipes made only with cream cheese and sour cream, this one is significantly more filling and balanced.
It fits right in with other protein-forward snacks like my Cosmic Brownie Protein Bites or even scooped onto toast like my Cottage Cheese Ranch Egg Salad topping situation.
Tips for the Thickest, Creamiest Dip
- Drain pickles extremely well
- Blend the dairy base completely smooth before folding
- Chill before serving
- If it loosens after sitting, stir and refrigerate 20 more minutes
If you’ve ever Googled “why is my dill pickle dip watery?” this is your answer.
Ingredient Swaps for Dill Pickle Dip
No cottage cheese -> Use all Greek yogurt, but protein will be slightly lower and texture less thick.
Want it extra cheesy -> Add shredded sharp cheddar and a few tablespoons of grated parmesan.
Lower fat option -> Use reduced-fat cream cheese and 2% Greek yogurt.
Different pickle brand -> Claussen pickles also work well. Just make sure they’re dill pickles and not sweet.
What to Serve with Dill Pickle Dip
This is where search traffic comes in because people are actively looking for what to eat with dill pickle dip.
- Pretzel thins
- Crackers
- Potato chips
- Fresh veggies
- Spread on burgers
- Use as a sandwich spread
- Dollop onto baked potatoes
- Scoop inside wraps
You could even pair it with something heartier like my Honey Garlic Chicken for a casual summer dinner spread.
How to Store & Meal Prep
Store in an airtight container in the fridge for up to 4 days.
In fact, it actually tastes better the next day once the dill and pickle flavor settle in. Stir before serving if any separation happens.
This makes it perfect for:
- Weekly meal prep
- Game day dips
- BBQ spreads
- High-protein snack trays
Frequently Asked Questions
Yes. Claussen dill pickles are a good swap. Just avoid sweet pickles.
Drain the pickles extremely well and chill the dip before serving.
Yes. This is naturally low-carb and higher-protein than most traditional dill pickle dip recipes.
Absolutely. It’s actually better after chilling for several hours.
You May Also Like
Dill Pickle Dip
Ingredients
- 32 oz Grillo dill pickles drained very well
- 2 cups full-fat cottage cheese
- 8 oz cream cheese softened
- ¾ cup plain Greek yogurt
- 1/4-1/3 cup pickle juice start with ¼ cup
- 1½ tbsp fresh chopped dill
- 1 tsp garlic powder
- 1 tsp onion powder
- Fresh cracked black pepper
Optional Add-Ins:
- ½-1 cup shredded sharp cheddar
- 3 tbsp chopped chives
- 3-4 slices crispy turkey bacon chopped
Instructions
- Drain the pickles extremely well. Lay them on paper towels and gently press to remove excess moisture. This prevents a watery dip.
- Finely chop the pickles using a chef's knife. For a finer texture, pulse half in a food processor and hand-chop the remaining half for crunch.
- In a blender or food processor, or using an immersion blender, blend the cottage cheese, cream cheese, and Greek yogurt until completely smooth and fluffy.
- Transfer the creamy base to a mixing bowl. Fold in the chopped pickles, fresh dill, garlic powder, onion powder, black pepper, and ¼ cup pickle juice.
- Taste and adjust. Add additional pickle juice if you want more tang.
- Chill for at least 45–60 minutes before serving to allow the flavors to develop and the dip to thicken.
- Stir before serving and top with optional cheddar, chives, or crispy turkey bacon if desired.
Notes
- Drain pickles very well to avoid a watery dill pickle dip.
- Dip thickens significantly after chilling.
- For best flavor, make at least 2 hours ahead.
- Store in an airtight container in the refrigerator up to 4 days. Stir before serving.
This dip was so amazing! Gone in one day ?
All my fave things in a dip! So tasty and easyyyyy