Ingredients
Scale
- 2 oz. light cream cheese
- 1/2 cup cottage cheese
- 2 Tablespoons mayo or plain Greek yogurt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 – 1/2 teaspoon dried dill (or to taste)
- Optional: 1 – 2 teaspoons dill pickle hot sauce (or to taste) or other hot sauce
- Optional: 1 small jalapeno, seeded, chopped fine
- 2/3 – 1 cup chopped dill pickles
- 1/8 teaspoon salt (or to taste)
Instructions
- In a handi chopper or mini food processor, blend together the cream cheese and cottage cheese until all the lumps of the cottage cheese are gone and the mixture is very smooth. Add the remaining ingredients except the dill pickles and salt and pulse to mix.
- Remove the blade and stir in the pickles. Taste and adjust the salt and other seasonings. Put in a sealed container and refrigerate until serving time. Serve with chips, veggies or crackers for dipping. Also great on baked potatoes!
Notes
The dip will thicken in the fridge, so if needed, thin with a little pickle juice.
You don’t have to use pickled cucumbers … almost any pickled vegetable will work! I’ve made it with pickled eggplant and it worked really well.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 57
- Carbohydrates: 3g
- Protein: 3g