Grillo’s pickle dip

Ingredients

• 1 jar (16 oz) Pickles (Whole dill pickles, drained and chopped)
• 2 tablespoons Pickle Juice (Reserved from the pickle jar)
• 0.25 cup Green Onions (Thinly sliced)
• 1 piece Jalapeño Pepper (Seeds removed, finely chopped; wear gloves if sensitive)
• 1 cup Cream Cheese (Softened, about 8 oz)
• 1 cup Sour Cream (Full‑fat for best texture)
• 1 cup Greek Yogurt (Plain, unsweetened)
• 3 tablespoons Ranch Seasoning (Dry packet or homemade blend)
• 1 cup Shredded Cheddar Cheese (Sharp or mild, freshly grated)
• 2 splashes Hot Sauce (Adjust to taste)
• 1 clove Garlic (Minced; optional for extra flavor)
• 1 teaspoon Crushed Red Pepper (Optional for heat)
• 0.5 teaspoon Onion Powder (Optional, adds depth)

Instructions

1. Chop Pickles

   Drain the pickles, reserve the juice, and finely chop the pickles into small pieces.

   Time: PT5M

2. Slice Green Onions

   Thinly slice the green onions (both white and green parts) and add to the bowl.

   Time: PT2M

3. Prepare Jalapeño

   Slice the jalapeño lengthwise, remove the seeds and ribs, then finely chop.

   Time: PT3M

4. Add Dairy Base

   Add the softened cream cheese, sour cream, and Greek yogurt to the mixing bowl.

   Time: PT2M

5. Season and Cheese

   Stir in the ranch seasoning, shredded cheddar cheese, and a few splashes of hot sauce.

   Time: PT2M

6. Optional Flavor Boosters

   Add minced garlic, crushed red pepper, and onion powder if desired.

   Time: PT1M

7. Add Pickle Juice

   Stir in two tablespoons of the reserved pickle juice to brighten the flavor.

   Time: PT1M

8. Combine All Ingredients

   Mix everything together until smooth and evenly distributed.

   Time: PT2M

9. Transfer and Chill

   Spoon the dip into a serving container, cover, and refrigerate for at least 15 minutes before serving.

   Time: PT1M

Nutrition Facts

Calories

237

Protein

8 g

Carbohydrates

4 g

Fat

21 g

Fiber

0.3 g