Ingredients
Dip
- 1 cup plain nonfat Greek yogurt 245 g
- 4 ounces cream cheese 113 g, softened
- 1 cup dill pickles finely chopped and well drained, 150 g
- 2 teaspoons ranch seasoning mix about 6.4 g; brands vary
- 1 tablespoon fresh dill finely chopped, 1 g
- 1 scallion thinly sliced, 15 g
- 1/4 teaspoon garlic powder 0.8 g
Equipment
- 1 Fine-mesh sieve
- 1 Mixing bowl
- 1 Spatula
- 1 Whisk or hand mixer
Instructions
Method
- Place chopped pickles in a fine sieve and let drain while preparing the base. Press gently with a spoon to remove loose brine.
- Mash or beat the softened cream cheese until smooth. Mix in the yogurt gradually until evenly combined.
- Stir in ranch seasoning, dill, scallion and garlic powder. Fold in the drained pickles.
- Cover and refrigerate for 30 minutes. Taste with your chosen dipper. If needed, thin with pickle brine one teaspoon at a time. Serve cold and refrigerate leftovers promptly.
Nutrition
Serving: 1 serving (about 1/4 cup; 1/8 batch)Calories: 71kcalCarbohydrates: 2.6gProtein: 4.1gFat: 5gSaturated Fat: 2.9gCholesterol: 16mgSodium: 268mgPotassium: 91mgFiber: 0.2gCalcium: 60mgIron: 0.1mg
Notes
Makes approximately 2 cups; one serving is about ¼ cup. Nutrition is estimated for one-eighth of the batch without dippers or optional brine; ranch and pickle brands affect sodium. Replace fresh dill with 1 teaspoon dried dill if needed. Refrigerate and use within three days. Contains milk; check ranch seasoning for additional allergens. Calculation uses USDA ingredient records plus the Hidden Valley shaker label (60 mg sodium per ¼ teaspoon); rounded label values and different brands affect estimates. Sugar is omitted because the dill record does not report it.
