How to Make Grillo’s Pickle Dip

Ingredients

• 1 jar (approx 16 oz) Pickle Spears (Reserve the juice, slice spears in half then dice small)
• 1 medium Jalapeño Pepper (Seeds and ribs removed, diced small)
• 0.5 cup Greek Yogurt (Plain, full‑fat for creaminess)
• 0.5 cup Sour Cream
• 1 package (8 oz) Whipped Cream Cheese (Softened, can be spreadable)
• 1 packet (≈1 oz) Ranch Seasoning Packet
• 1 cup shredded Cheddar Cheese (Sharp cheddar preferred)
• 6 slices Bacon (Cooked until crisp, cooled and crumbled)

Instructions

1. Prepare Pickles

   Open the jar of pickle spears carefully, reserve the juice, slice each spear in half lengthwise and dice into small pieces. Transfer the diced pickles to a large mixing bowl.

   Time: PT3M

2. Dice Jalapeño

   Remove the stems, slice the jalapeño open, discard seeds and ribs, then dice the flesh finely. Add the jalapeño to the bowl with the pickles.

   Time: PT2M

3. Cook Bacon

   Preheat the oven to 400°F. Line a baking sheet with foil (or parchment) and lay the six bacon slices in a single layer. Bake 12‑15 minutes until crisp. Remove, let cool on paper towels, then crumble.

   Time: PT15M

   Temperature: 400°F

4. Combine Dairy Base

   To the bowl with pickles and jalapeño, add ½ cup plain Greek yogurt, ½ cup sour cream, the entire container of whipped cream cheese, the ranch seasoning packet, and 1 cup shredded cheddar cheese. Stir until the mixture is smooth and the cheese begins to melt.

   Time: PT5M

5. Add Bacon

   Fold the crumbled bacon into the dip, distributing evenly.

   Time: PT2M

6. Serve

   Transfer the dip to a serving bowl or platter. Serve immediately with corn chips, crackers, or fresh vegetable sticks.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

6 g

Fat

20 g

Fiber

1 g