Dill Pickle Dip
Creamy, tangy high-protein dill pickle dip made with a full 32 oz tub of Grillo pickles. Made with cottage cheese, cream cheese, and Greek yogurt for a thick, scoopable party dip that’s perfect for meal prep, game day, or summer gatherings.
Print Recipe
Share Recipe
REMOVE ADSExperience ad-free content
SERVINGS: 5 cups
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
Enable step-by-step mode- 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.