Description
This Viral Grillo's Pickle Dip is a creamy, tangy, and slightly spicy dip made with chopped Grillo’s pickles, cream cheese, sour cream, Greek yogurt, ranch seasoning, and cheddar cheese. Perfect for serving with potato chips or vegetable sticks, this easy-to-make dip is ready in just 5 minutes and is sure to be a crowd-pleaser at any gathering.
Ingredients
Dip Ingredients
- 32 oz jar Grillo’s pickles (plus a splash of pickle juice if needed)
- 4 green onions, finely chopped
- 1 large jalapeño, small diced
- 8 oz whipped cream cheese
- 2/3 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 packet ranch seasoning (or 2 packets for a stronger ranch flavor)
- 2 tablespoons hot sauce
- 8 oz shredded cheddar cheese
Instructions
- Chop Vegetables: Chop the pickles into small pieces. Small dice the jalapeño and green onions so they mix well throughout the dip.
- Mix Cream Base: In a medium bowl, combine the cream cheese, sour cream, and Greek yogurt. Use a hand mixer to whip and smooth the mixture for a fluffy texture.
- Add Ranch Seasoning: Mix the ranch seasoning into the cream base evenly for that signature tangy flavor.
- Combine Mix-ins: Fold in the chopped pickles, jalapeño, green onions, hot sauce, and shredded cheddar cheese, ensuring all ingredients are well incorporated.
- Adjust Consistency: Add a splash of pickle juice if needed to thin the dip to your preferred consistency for easy dipping.
- Serve or Chill: Serve immediately with potato chips or chill in the refrigerator for 1-2 hours (or longer) to enhance the flavors before serving.
Notes
- Adjust the amount of jalapeño and hot sauce to control the heat level to your preference.
- For a thicker dip, omit the pickle juice or add less until desired texture is reached.
- This dip can be prepared a day ahead and refrigerated to allow flavors to meld.
- Serve with potato chips, crackers, or vegetable sticks for variety.
- Using Greek yogurt adds a protein boost and creaminess while keeping it lighter.
