Eating Bird Food · by Brittany Mullins★ 5.0 (1)
Fried Pickle Dip
NUTRITION · PER SERVING10M COOK
CAL 3%·PRO 13%
CARBS 7G39% OF CAL
0G FIBER0G ADDED2G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 2G23% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dip blending cottage cheese and Greek yogurt with pickle juice and dill, topped with toasted panko breadcrumbs for a crispy crunch. It mimics the flavor of fried pickles with a high-protein base.
starteramerican⚙️ food processor🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 10M
CAL 3%·PRO 13%
CARBS 7G39% OF CAL
0G FIBER0G ADDED2G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 2G23% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 2m
- Sodium
- 303mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 81mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.