Grillo’s Pickle Dip Is It Actually Worth the Hype

Ingredients

• 1 cup Dill Pickles (chopped, reserve the juice)
• 2 tablespoons Pickle Juice (reserved from the chopped pickles)
• 1 whole Jalapeño (chopped, seeds optional for less heat)
• 4 stalks Green Onions (chopped)
• 1.5 cups Greek Yogurt (full‑fat, plain)
• 8 oz Whipped Cream Cheese (softened)
• 0.5 cup Sour Cream
• 1 cup Shredded Cheddar Cheese (sharp or mild, shredded)
• 1 packet Ranch Seasoning (approximately 1 oz)
• 1 tablespoon Hot Sauce (to taste, add more for extra heat)
• 0.5 cup Bacon (cooked, crumbled)

Instructions

1. Prep the Pickles

   Chop the dill pickles into small pieces and set them aside, reserving the pickle juice in a small measuring cup.

   Time: PT3M

2. Prep the Jalapeño

   Slice the jalapeño in half, remove seeds if you prefer less heat, then finely chop.

   Time: PT2M

3. Prep the Green Onions

   Trim the root ends, slice the green onions thinly, and set aside.

   Time: PT2M

4. Combine the Base Ingredients

   In a large mixing bowl, add Greek yogurt, softened whipped cream cheese, sour cream, shredded cheddar, ranch seasoning packet, hot sauce, crumbled bacon, and the reserved pickle juice. Stir until the mixture is smooth.

   Time: PT5M

5. Fold in the Vegetables

   Add the chopped pickles, jalapeño, and green onions to the bowl. Gently fold them in until evenly distributed.

   Time: PT2M

6. Transfer and Serve

   Spoon the dip into a serving container, cover, and refrigerate for at least 10 minutes before serving to let flavors meld.

   Time: PT2M

Nutrition Facts

Calories

240

Protein

10g

Carbohydrates

8g

Fat

20g

Fiber

1g