Grillo’s pickle dip
This viral Grillo’s pickle dip recipe is a creamy dill pickle dip loaded with bacon, cheddar, jalapeño, and ranch. It makes about 6 cups and is always one of the first things gone at parties.
Calories: 210kcal
Ingredients
- 32 oz Grillo’s dill pickle spears drained, chopped
- 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
- 8 oz whipped cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 oz packet dry ranch dressing mix
Instructions
- Slice pickle spears lengthwise, then chop into small pieces and place into a large mixing bowl. Discard the remaining pickle juice.
- Add green onions, jalapeños, and bacon. Mix well.
- Add Greek yogurt, whipped cream cheese, sour cream, and shredded cheddar cheese. Mix until fully combined.
- Add powdered ranch dressing mix and stir until evenly incorporated.
- Cover and refrigerate until ready to serve, or serve immediately with potato chips. Stir before serving if the dip has been sitting.
Nutrition
Serving: 0.5cup | Calories: 210kcal