Description
It’s Friday night. You need comfort. Enter: golden tater tots and the creamiest, tangiest dill pickle dip your taste buds will ever meet. Inspired by a fridge raid and a house full of hungry kids, this recipe is now a snack legend in my kitchen. Ready in 35 minutes with pantry basics, it’s your new MVP for late-night cravings, game-day glory, or “just because” bites. Let’s turn those humble tots into a party on your plate!
Ingredients
Tater Tots:
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1 (28 oz) bag frozen tater tots (extra-crispy style preferred)
Creamy Dill Pickle Sauce:
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½ cup plain Greek yogurt
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2 tbsp mayonnaise
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1 tbsp Dijon or whole grain mustard
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Juice of 1 lemon
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2 tbsp dill pickle juice
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¼ cup fresh dill, chopped
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3 garlic cloves, minced
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2 tsp kosher salt (start with 1 tsp)
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp red pepper flakes (optional)
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½ Persian cucumber, diced
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2 large dill pickles, diced
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2 scallions (green parts only), chopped
Instructions
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Bake Tots: Preheat oven to 425°F (or as package directs). Arrange tots in a single layer on a baking sheet. Bake 20–25 minutes, flipping halfway. Optional: spritz with oil for max crunch.
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Make Sauce: In a bowl, whisk together yogurt, mayo, mustard, lemon juice, and pickle juice until smooth. Fold in dill, garlic, seasonings, cucumber, pickles, and scallions. Chill 10–15 minutes.
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Serve: Spoon sauce into a bowl, top with extra dill or scallions if desired. Pile hot tots on a platter and serve with dipping pride!
Notes
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For spicier sauce, add 2 tbsp hot sauce + 1 tsp smoked paprika.
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No dill? Sub with parsley + chives for a fresh twist.
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Store leftover sauce for up to 3 days. Reheat tots in air fryer—not microwave!
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 280 kcal (1 cup tots + 3 tbsp sauce)
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g