Grillo's Pickle Dip 🥒

Ingredients

• 1 cup Dill Pickle Spears (diced, juice reserved)
• 1 large Jalapeño Pepper (seeded and diced; adjust heat by leaving seeds)
• 3 stalks Green Onion (chopped; use more or less to taste)
• 1.5 cups Greek Yogurt (plain, full‑fat for best creaminess)
• 8 oz Whipped Cream Cheese (softened for easy mixing)
• 1 cup Sour Cream (full‑fat)
• 4 slices Bacon Bits (cooked, chopped; can use pre‑made bacon bits)
• 2 tablespoons Buffalo‑Style Hot Sauce (adjust to desired spice level)
• 1 packet Ranch Dip Mix Packet (provides seasoning; shake well before opening)
• 1 cup Shredded Cheddar Cheese (sharp or mild, according to preference)
• 2 tablespoons Pickle Juice (from the diced pickles; adds extra tang)

Instructions

1. Dice the Pickles

   Drain the dill pickle spears, reserve the juice, and dice the pickles into bite‑size pieces.

   Time: PT5M

2. Prepare the Jalapeño

   Remove seeds (if you prefer less heat) and dice the large jalapeño.

   Time: PT2M

3. Chop Green Onion

   Slice the green onion thinly, including both white and green parts.

   Time: PT1M

4. Combine Dairy Base

   In the mixing bowl, add Greek yogurt, softened whipped cream cheese, and sour cream. Mix until smooth and creamy.

   Time: PT5M

5. Add Remaining Ingredients

   Stir in bacon bits, hot sauce, ranch dip packet, shredded cheddar, diced jalapeño, green onion, diced pickles, and the reserved pickle juice. Mix thoroughly until everything is evenly distributed.

   Time: PT5M

6. Chill the Dip

   Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to let flavors meld.

   Time: PT10M

   Temperature: 4°C

7. Serve

   Spoon the dip into a serving bowl, sprinkle a pinch of Old Bay or paprika if desired, and serve with crackers, chips, or veggie sticks.

   Time: PT2M

Nutrition Facts

Calories

342

Protein

12g

Carbohydrates

6g

Fat

29g

Fiber

0.3g