Healthy Dill Pickle Cottage Cheese Ranch
A tangy and creamy ranch dip made with cottage cheese and dill pickles, perfect for veggies, sandwiches, or salads.
Ingredients
Main Ingredients
- 1 cup cottage cheese Substitute: plain Greek yogurt or thick dairy-free yogurt like unsweetened coconut or almond for vegan
- 2 tbsp homemade ranch seasoning Store-bought works fine but reduce added salt
- 1–2 tbsp milk of choice Use any dairy or plant milk
- 1.5 tbsp pickle juice Juice from the jar
- 5–6 slices pickle slices Hamburger slices work great
- 1 tbsp fresh dill In addition to dill in the ranch seasoning
Instructions
Preparation
- Spoon 1 cup cottage cheese into a blender.
- Add 2 tablespoons ranch seasoning and 1 tablespoon fresh dill.
- Pour in 1 1/2 tablespoons pickle juice and 1–2 tablespoons milk, depending on how thick you want it.
- Place 5–6 pickle slices into the blender.
- Secure the lid and blend on medium-high for 30–60 seconds, scraping down the sides if needed. Blend until completely smooth.
- Taste and adjust: add more pickle juice for tang, a pinch of salt if needed, or a little more dill.
- Transfer to a jar with a lid and refrigerate. It’s ready immediately but benefits from 30–60 minutes in the fridge.
Notes
Can be used as a veggie dip, sandwich spread, salad dressing, burger sauce, or potato salad upgrade. Refrigerate in a sealed jar; lasts 5–7 days.