The whole jar goes in. This one’s tangy, loaded, and gone before you can make a second batch.
Loaded Dill Pickle Dip
A tangy, loaded ranch-and-pickle dip built on a whole jar of Grillo’s — cream cheese, sharp cheddar, bacon, and green onion. Chips, crackers, or a spoon all work.
Ingredients
- 1 container 32 oz Grillo’s Pickles (dill spears or chips), finely chopped
- 1-2 tablespoons reserved pickle juice
- 8 oz whipped cream cheese
- 1 1/2 cups plain Greek yogurt
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 packet 1 oz ranch seasoning mix
- 1/2 cup bacon bits or crumbled cooked bacon
- 1/2 cup green onions chopped
- 1 jalapeño diced, or pickled jalapeño slices (optional, for heat)
- Hot sauce a dash
Instructions
- In a large bowl, beat the whipped cream cheese until smooth.
- Mix in the Greek yogurt and sour cream until fully combined.
- Stir in the ranch seasoning mix.
- Fold in the chopped pickles, reserved pickle juice, cheddar cheese, bacon, and green onions.
- Add the jalapeño and a dash of hot sauce, if using, and stir to combine.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
- Serve chilled with chips, crackers, or pretzels.
Notes
Best made a few hours ahead and chilled — it gives the ranch seasoning time to fully soak in.
