Making Viral Pickle Dip

Ingredients

• 8 oz Sour Cream (full‑fat, plain)
• 0.5 cup Ranch Dressing (store‑bought or homemade)
• 1 oz Ranch Mix Packet (dry ranch seasoning mix)
• 8 oz Cream Cheese (softened to room temperature)
• 2 cup Cheddar Cheese (shredded sharp cheddar)
• 1 cup Dill Pickles (diced, drained and patted dry)
• 0.5 cup Red Onion (finely diced)
• 4 oz Salami (diced)
• 3 slices Pastrami (diced; uncured brand from Trader Joe's)
• 2 tbsp Jalapeño Peppers (homemade pickled jalapeños, diced)
• 2 tbsp Pickle Juice (reserved from the dill pickles)
• 1 tsp Dried Thyme (optional herb for extra flavor)
• 1 pinch Black Pepper (freshly ground)
• 1 pinch Onion Powder
• 1 pinch Garlic Powder
• 0.5 tsp Smoked Paprika (Oakwood smoked paprika)
• 1 cup Crackers (toasted with butter for topping (optional))
• 1 tbsp Butter (for toasting crackers (optional))

Instructions

1. Gather and Measure Ingredients

   Measure out the sour cream, ranch dressing, ranch mix packet, softened cream cheese, shredded cheddar, diced dill pickles, red onion, salami, pastrami, jalapeños, pickle juice, dried thyme, and all seasonings.

   Time: PT5M

2. Dry the Pickles

   Place the diced dill pickles on a layer of paper towels and pat them dry thoroughly to remove excess moisture.

   Time: PT2M

3. Dice All Fresh Ingredients

   Finely dice the red onion, jalapeño peppers, salami, and pastrami so that all pieces are uniform in size.

   Time: PT8M

4. Combine Base Dairy Ingredients

   In the mixing bowl, combine the sour cream, ranch dressing, ranch mix packet, softened cream cheese, and shredded cheddar cheese. Stir until smooth.

   Time: PT3M

5. Add the Mix‑Ins

   Fold in the dried dill pickles, red onion, jalapeños, diced salami, diced pastrami, and the 2 tbsp pickle juice.

   Time: PT3M

6. Season the Dip

   Add the dried thyme (if using), a pinch of black pepper, onion powder, garlic powder, and ½ tsp smoked paprika. Mix gently.

   Time: PT2M

7. Finish and Serve

   Transfer the dip to a serving bowl or container. If desired, top with toasted buttered crackers for added crunch.

   Time: PT2M

Nutrition Facts

Calories

373

Protein

12.5 g

Carbohydrates

4 g

Fat

34 g

Fiber

0.4 g

Ingredient Substitutions

• Instead of Sour Cream: Greek yogurt
• Instead of Ranch Dressing: buttermilk dressing
• Instead of Ranch Mix Packet: homemade ranch seasoning
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Cheddar Cheese: Colby Jack, Monterey Jack
• Instead of Dill Pickles: bread and butter pickles
• Instead of Red Onion: white onion
• Instead of Salami: pepperoni, cooked ham
• Instead of Pastrami: smoked turkey
• Instead of Jalapeño Peppers: fresh jalapeño
• Instead of Pickle Juice: white wine vinegar
• Instead of Dried Thyme: dried oregano
• Instead of Smoked Paprika: regular paprika
• Instead of Crackers: tortilla chips
• Instead of Butter: margarine

Equipment Needed

• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Paper Towels
• Spatula

Critical Steps — Do Not Skip

• Pat the diced pickles completely dry to avoid a watery dip.
• Dice all solid ingredients to a uniform size for even texture.
• Use softened cream cheese for a smooth, lump‑free base.

Chef Tips from the Video

• Let the cream cheese sit out for 15‑20 minutes before mixing for a smoother dip.
• Toast the crackers in a skillet with a dab of butter for extra flavor and crunch.
• For a milder heat, remove the seeds from the jalapeños before dicing.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3‑4 days.

Freezer: Not recommended; texture may separate.

Room temperature: Do not leave out more than 2 hours; keep chilled.

Make-Ahead Tips

• Prepare the dip up to 24 hours in advance; flavors meld and it becomes even more delicious.
• Cover the bowl with plastic wrap to prevent a skin from forming.

Frequently Asked Questions