Pickle and Egg Salad Dip
Try this delicious twist on egg salad by combining it with the viral pickle dip! Perfect for hosting, your guests can enjoy this dip with pretzels, chips, veggies, crackers, etc. Super easy to make and customzie, this dish is for sure going to stay on your hosting and game day rotation.
Ingredients
8 Eggland's Best Hard-Cooked Peeled eggs
1/2 cups dill pickles, chopped
1 tablespoons ranch seasoning
1/2 cups shredded cheddar cheese
2 tbsp cups red onion, finely chopped
1/4 cup cups sour cream
1/2 cup cottage cheese
1 tablespoons pickle juice (optional, to loosen)
Preparation
- Blend 1/2 cup cottage cheese until completely smooth, about 30 seconds.
- Roughly chop the peeled eggs. Chop 1/2 cup dill pickles. Finely chop 2 tbsp red onion.
- In a large bowl, combine the chopped eggs, blended cottage cheese, sour cream, ranch seasoning, shredded cheddar cheese, pickles, and onion. Stir until evenly coated. If it feels too thick, stir in 1 tablespoon pickle juice.
- Refrigerate at least 30 minutes before serving with your preferred side.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 3/4 cup |
|---|---|
| Calories | 265 |
| Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 395mg |
| Sodium | 625mg |
| Carbohydrates | 5g |
| Dietary Fiber | 1g |
| Protein | 19g |
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