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Loaded Dill Pickle Dip

Print Recipe
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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Author Austin Davis

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.