A creamy, tangy dip made with blended cottage cheese, dill, and pickle juice—perfect for veggies, sandwiches, or salad drizzling.

1 cup cottage cheese (low‑fat or full‑fat)

¼ cup pickle juice (from dill pickles)

1 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp fresh chives, chopped

1 tbsp finely diced dill pickles

½ tsp garlic powder

½ tsp onion powder

Salt and black pepper, to taste

Optional: 1–2 tbsp water or milk (to thin)

Cook Mode Prevent your screen from going dark

Blend cottage cheese and pickle juice in a blender or food processor until smooth.

Pour into a bowl, then stir in dill, chives, diced pickles, garlic powder, and onion powder.

Season with salt and pepper. Thin with water or milk if desired.

Cover and chill for at least 30 minutes to let flavors meld.

Serve as a dip, sandwich spread, or salad drizzle.

For extra creaminess, stir in Greek yogurt or sour cream.

Add a squeeze of lemon juice for brightness or a pinch of pickled jalapeño for heat.

An immersion blender works equally well for smoothing cottage cheese.