Trying Viral Grillo's Pickle Dip Recipe!

Ingredients

• 1 cup Dill Pickles (sliced from jar, keep juice for later)
• 2 tablespoons Pickle Juice (reserved from the pickle jar)
• 1 small Jalapeño (seeded and finely diced; adjust heat to taste)
• 2 stalks Green Onion (white and green parts, finely chopped)
• 4 oz Whipped Cream Cheese (softened; about half an 8‑oz tub)
• 4 oz Sour Cream (about half a cup)
• 4 oz Greek Yogurt (plain, unsweetened)
• 2 tablespoons Bacon Bits (store‑bought; can use crumbled cooked bacon)
• 1 packet Ranch Seasoning Packet (dry mix, about 1 oz)
• 0.5 teaspoon Cajun Seasoning (optional, for extra kick)
• to taste Salt (optional, adjust as needed)
• to taste Black Pepper (optional, freshly ground)

Instructions

1. Gather Ingredients and Tools

   Collect all ingredients, a cutting board, knife, mixing bowl, spoon, and measuring spoons.

   Time: PT2M

2. Slice the Pickles

   Remove the dill pickles from the jar, slice them into bite‑size pieces, and set aside the pickle juice.

   Time: PT5M

3. Dice Jalapeño and Green Onion

   Seed the jalapeño (if you prefer less heat) and finely dice it. Then finely chop the green onion, including both white and green parts.

   Time: PT3M

4. Combine Dairy Base

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

   Time: PT2M

5. Add Vegetables and Pickle Juice

   Fold the sliced pickles, diced jalapeño, chopped green onion, and 2 Tbsp pickle juice into the dairy base.

   Time: PT2M

6. Season the Dip

   Add the bacon bits, ranch seasoning packet, and optional Cajun seasoning. Stir until everything is evenly incorporated.

   Time: PT1M

7. Final Mix and Adjust Consistency

   Give the dip a final stir. If it looks too thick, add a little more pickle juice; if too watery, add a bit more cream cheese.

   Time: PT2M

8. Transfer to Serving Vessel

   Spoon the dip into a serving bowl or cup, smoothing the top with the back of a spoon.

   Time: PT1M

9. Serve

   Serve immediately with crackers, chips, or fresh vegetables.

   Time: PT1M

Nutrition Facts

Calories

192

Protein

15 g

Carbohydrates

7 g

Fat

64 g

Fiber

1.5 g