Viral Grillo Pickle Dip

Ingredients

• 1 cup Dill Pickles (finely diced; keep the brine for later)
• 2 tablespoons Pickle Juice (reserved from the pickle jar)
• 2 tablespoons Jalapeño Pepper (seeded and finely diced)
• 0.5 cup Green Onions (chopped, both white and green parts)
• 0.5 cup Cooked Bacon Bits (crumbled; can use pre‑cooked bits)
• 0.5 cup Cottage Cheese (4% fat, high protein)
• 8 oz Cream Cheese (softened to room temperature)
• 1.5 cup Non‑Fat Greek Yogurt (high protein, zero fat)
• 5 tablespoons Ranch Dressing (store‑bought)
• 1 tablespoon Frank's Hot Sauce (optional, adjust to taste)
• 2 large Hard‑Boiled Eggs (peeled and chopped (≈½ cup))
• 0.5 cup Cheddar Cheese (shredded, sharp)

Instructions

1. Prepare Pickles

   Open the pickle jar, remove all pickles and set aside the brine. Dice the pickles finely using a knife or food chopper.

   Time: PT5M

2. Dice Jalapeño

   Remove seeds from the jalapeño, then dice it into about two tablespoons.

   Time: PT2M

3. Chop Green Onions

   Trim the root ends, discard any wilted parts, and chop the green onions to make a half‑cup.

   Time: PT2M

4. Crumble Bacon

   Using clean kitchen scissors (or a fork), crumble the cooked bacon bits into a half‑cup.

   Time: PT1M

5. Add Dairy Base

   Into the mixing bowl, add the cottage cheese, softened cream cheese, and Greek yogurt. Stir briefly to combine.

   Time: PT2M

6. Season with Dressings

   Add the ranch dressing, two tablespoons of pickle juice, and the hot sauce (if using). Mix well.

   Time: PT1M

7. Incorporate Mix‑Ins

   Fold in the diced pickles, jalapeño, green onions, bacon bits, chopped hard‑boiled eggs, and shredded cheddar cheese.

   Time: PT3M

8. Final Stir and Adjust

   Stir the dip until it reaches a creamy yet slightly chunky consistency. If too thick, add a splash more pickle juice; if too runny, add a bit more cream cheese.

   Time: PT2M

9. Store

   Transfer the dip to a clean jar or airtight container. Refrigerate for at least 30 minutes before serving to let flavors meld.

   Time: PT2M

Nutrition Facts

Calories

230

Protein

12 g

Carbohydrates

4 g

Fat

14 g

Fiber

1 g