High-Protein Fried Pickle Dip

Blend cottage cheese in a blender with pickle juice to thin out. Mix blended cottage cheese in a bowl with greek yogurt. Add in your chopped pickles, dill, garlic powder, onion powder, salt, and pepper to taste. In a saute pan, melt 1 tbsp butter on medium heat. Add panko breadcrumbs and toast for a couple of minutes, until golden brown. Let cool for a couple of minutes and add into pickle dip. Serve with crackers, carrots, celery, cucumbers, chips or store in fridge for up to 4 days.