Dill Pickle Dip
This creamy Dill Pickle Dip is a must-have for pickle lovers. Made in 10 minutes and perfect for parties or snack time!
Ingredients
- 8 oz ⅓ less fat cream cheese, softened to room temperature
- 1 cup plain nonfat Greek yogurt, I use Fage 0%
- ¼ cup dill pickle juice, from a jar of dill pickles
- 1 tablespoon chopped fresh dill weed
- 1 teaspoon ranch seasoning, (I use Hidden Valley Original Ranch Salad Dressing and Seasoning Mix)
- ¼ teaspoon garlic powder
- 1 cup finely chopped dill pickles, I use Claussen Kosher Dills
- salt and black pepper, to taste
Instructions
- Place the cream cheese and yogurt into a large mixing bowl. Use an electric hand mixer (you can also mix it by hand, but the hand mixer is less work) and mix until completely combined and smooth.
- Add the pickle juice, dill, ranch seasoning, and garlic powder and stir with a spoon or silicone spatula until mixed. Add the chopped pickles and stir until they’re evenly distributed throughout the dip. Add salt and black pepper to taste. Refrigerate for one hour or until serving (chill time is optional but enhances the flavor).
Notes
WW Points per (1/4 cup) serving: 2 (Points calculated using the recipe builder on weightwatchers.com)
To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1/4 cup) serving:
54 calories, 3 g carbs, 2 g sugars, 3 g fat, 2 g saturated fat, 4 g protein, 0 g fiber, 223 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
1 per (1/4 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by several recipe including Taste of Home and Hip Hip Gourmet
54 calories, 3 g carbs, 2 g sugars, 3 g fat, 2 g saturated fat, 4 g protein, 0 g fiber, 223 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
1 per (1/4 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by several recipe including Taste of Home and Hip Hip Gourmet