Grillo’s Pickle Dip

I brought this Grillo’s pickle dip to bunco and got asked for the recipe over and over before the night was even done. I left about two cups at home with my daughter and her friends, and a mom texted me later asking for it too.

That kind of reaction is rare, and it says everything you need to know.

If you’ve seen the viral Grillo’s pickle dip trending online, this is the recipe everyone’s talking about—and it really is as good as people say.

The best way I can describe it is like a French onion dip, but leveled all the way up. You get that same salty, creamy, chip-and-dip feel, but with dill pickle tang, a little heat from the jalapeño, smoky bacon, and ranch running through the whole thing. It’s the kind of dip people keep going back to without thinking about it.

Just thinking about making it again makes my mouth water.

Ingredients

• 1 tub (32 oz) Grillo’s dill pickle spears
• 4 green onions, chopped
• 2 jalapeños, seeds removed and diced
• 4 strips bacon, cooked and finely chopped
• 1 1/2 cups plain nonfat Greek yogurt
• 1 tub (8 oz) whipped cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 package (1 oz) dry ranch dressing mix
• Plain Ruffles potato chips, for serving

Quick note: Grillo’s pickles are usually in the refrigerated section at the store, not on the regular pickle aisle.

How to Make Grillo’s Pickle Dip

Slice the pickle spears lengthwise, chop them into small pieces, and put them in a large mixing bowl.

Add the green onions, jalapeños, and chopped bacon. Mix well so everything is evenly combined.

Add the Greek yogurt, softened whipped cream cheese, sour cream, and shredded cheddar cheese. Stir until smooth and fully mixed.

Add the dry ranch dressing mix and continue stirring until everything is evenly incorporated and creamy.

Cover and refrigerate until ready to serve, or serve immediately with potato chips. Give it a quick stir before serving if it has been sitting.

Recipe Notes

Discard the Pickle Juice

Some people add extra pickle juice for more tang, but you don’t need it here. I just poured the juice out. The dip already has lots of flavor, and adding more liquid will make it too thin.

It Makes More Than the Container Holds

This recipe makes about 6 cups, which is more than the Grillo’s container can hold. You can fill the container for serving and still have about 2 cups left to store in the fridge.

Storing Pickle Dip

Keep the dip covered in the fridge for up to 4 days. If the dip has been in the fridge for a while, you might see a little liquid on top. Just give it a good stir before serving. The flavor stays great, and it actually tastes even better the next day after everything blends together.