End Zone Deviled Egg Dip

Deviled eggs are great. Making, filling, and transporting a whole tray of them? This is easier.

This End Zone Deviled Egg Dip gives you that creamy, tangy, dill-pickle flavor in a dip you can make in a few minutes. Cottage cheese and Greek yogurt make up the base, mustard brings the deviled-egg flavor, and plenty of dill and pickles finish it off.

It’s especially good when you want something fresh and savory on the table next to all the usual heavier snacks.

What You’ll Need

• 5–8 oz. nonfat cottage cheese

• 5–8 oz. nonfat plain Greek yogurt

• 4–6 tbsp. mustard

• 10+ dill pickle chips

• 2 tbsp. dried dill

• 1 tsp. paprika

• 1 tsp. garlic powder

• ½ tsp. black pepper

• Salt to taste

For the mustard: I used Trader Joe’s Dill Pickle Mustard, but regular yellow, Dijon, or your favorite mustard will work just fine.

The Easy Part

Add everything to a blender or food processor and blend on high until smooth and creamy. Then taste it.

Want it tangier? Add more mustard. More pickle flavor? Throw in a few more pickles. Need a little more salt or pepper? Adjust it until it tastes right to you.

That’s really all there is to it.

Serve it with carrot chips, fresh veggies, pretzel thins, crackers, or high-protein chips like Quest or Legendary.

And if you’re feeding more people, this recipe is incredibly easy to scale up. Just add more cottage cheese and Greek yogurt and adjust the seasonings to taste.

Creamy. Tangy. Pickle-y. And much easier than making two dozen deviled eggs.