I tried the viral pickle dip everyone’s talking about 😳😳

Ingredients

• 1 cup Dill Pickles (coarsely chopped)
• 1/4 cup Jalapeños (seeded and finely diced)
• 2 tablespoon Green Onion (white and green parts sliced)
• 1 tablespoon Fresh Dill (chopped)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, shredded)
• 1/2 cup Sour Cream (full‑fat)
• 4 ounce Cream Cheese (softened to room temperature)
• 1/2 cup Plain Greek Yogurt (nonfat or low‑fat)
• 1/4 cup Bacon Bits (cooked and crumbled)

Instructions

1. Chop the Vegetables

   Using a chef knife on a cutting board, coarsely chop the dill pickles, finely dice the jalapeños, slice the green onions, and chop the fresh dill.

   Time: PT5M

2. Soften the Cream Cheese

   Allow the cream cheese to sit at room temperature for a couple of minutes, or microwave for 10‑15 seconds until soft but not melted.

   Time: PT2M

3. Combine All Ingredients

   In a mixing bowl, add the chopped pickles, jalapeños, green onion, dill, shredded cheddar, sour cream, softened cream cheese, Greek yogurt, and bacon bits. Stir with a spatula until the mixture is smooth and evenly combined.

   Time: PT5M

4. Chill the Dip

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

   Time: PT30M

5. Serve

   Transfer the chilled dip to a serving bowl and present with potato chips, pretzels, crackers, or fresh vegetable sticks.

   Time: PT0M

Nutrition Facts

Calories

270

Protein

10 g

Carbohydrates

8 g

Fat

22 g

Fiber

1 g