Imported from Instagram
High Protein Dill Pickle Mayo
A creamy, tangy, and high-protein alternative to traditional mayonnaise, featuring a smooth dill pickle purée and Greek yogurt base.
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Ingredients
- 260 g 0% Greek Yoghurt (non-fat)
- 60 g Light Mayonnaise
- 35 g Dill Pickles (roughly 2 pickles)
- 35 g Pickle Juice (brine from the jar)
- 10 g Dill (fresh)
- 0.5 tsp Garlic Powder (optional)
- Salt & Pepper (to taste)
Steps
- 1
Add the dill pickles and pickle juice to a blender cup.
- 2
Blend the pickles and juice until they form a smooth purée. This prevents large chunks from getting stuck in squeeze bottle lids.
- 3
Add the Greek yoghurt, light mayonnaise, and fresh dill to the blender.
- 4
Blend again for about 5 seconds, give the cup a shake, and blend again until the mixture is smooth and creamy.
- 5
Season with garlic powder, salt, and pepper to taste.
- 6
Pour the sauce into a squeeze bottle or airtight container and refrigerate until ready to use.
Notes
Puréeing the pickles first is a key tip to ensure the sauce flows smoothly through a squeeze bottle. This sauce is an excellent low-calorie, high-protein topping for burritos, burgers, or wraps.
Nutrition per serving
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