Grillo's ferments their pickles in Massachusetts seawater brine for 4 weeks—that's why this dip tastes impossibly tangy.
Grillo's Pickle Dip
A viral pickle dip made with dill pickles, jalapenos, and a creamy base, perfect for serving with tortilla chips.
Prep
15
min
Cook
0
min
Serves
38
people
Level
beginner
📝 Ingredients
Serves 38🥬Fresh Produce(1)
- 1/2 cup Green onion (chopped) (120 ml)
🥩Meat & Seafood(1)
- 1 cup Bacon bits (240 ml)
🥛Dairy & Eggs(4)
- 80g Cheddar cheese (shredded) (2.82 oz)
- 227g Original whipped cream cheese by Philadelphia (8.01 oz)
- 1 1/2 cups Plain Greek yogurt (360 ml)
- 1/2 cup Sour cream (120 ml)
🧂Spices & Seasonings(1)
- 2 tsp Ranch seasoning (10 ml)
🍯Sauces & Condiments(2)
- 15 Dill pickles by Vlasic (1L jar)
- 2 tbsp Pickle juice (30 ml)
📦Other(2)
- 2 tbsp Frank’s Redhot sauce (30 ml)
- 1 Jalapeno (deseeded)
👨🍳 Instructions
- 1
Separate your pickles and pickle juice.
- 2
Chop your pickles, green onions, and jalapeno.
- 3
Add them all to a bowl along with the rest of your ingredients.
- 4
Mix well and serve with a side of your favorite tortilla chips. Enjoy!
💡 Pro Tips
- ✓Drain chopped pickles for 10-15 minutes on paper towels and pat dry to prevent the dip from becoming watery, as pickles release 15-20% of their brine after chopping.technique10-15 minutes
- ✓Add pickle juice gradually in 1-tablespoon increments to control sodium levels and acidity, since pickle brine typically contains 2-3% salt by weight.ingredient1 tablespoon increments
- ✓Chill the completed dip for at least 30 minutes before serving to allow flavors to meld and the dairy base to firm up for better chip adhesion.timing30 minutes
- ✓Use a food processor to pulse pickles 3-4 times for uniform ¼-inch pieces rather than hand-chopping, which creates inconsistent sizes that affect texture distribution.equipment3-4 pulses
Share this recipe
Prep
15
min
Cook
0
min
Serves
38
people
Level
beginner
Share this recipe
Grillo's ferments their pickles in Massachusetts seawater brine for 4 weeks—that's why this dip tastes impossibly tangy.
Grillo's Pickle Dip
A viral pickle dip made with dill pickles, jalapenos, and a creamy base, perfect for serving with tortilla chips.
📝 Ingredients
Serves 38🥬Fresh Produce(1)
- 1/2 cup Green onion (chopped) (120 ml)
🥩Meat & Seafood(1)
- 1 cup Bacon bits (240 ml)
🥛Dairy & Eggs(4)
- 80g Cheddar cheese (shredded) (2.82 oz)
- 227g Original whipped cream cheese by Philadelphia (8.01 oz)
- 1 1/2 cups Plain Greek yogurt (360 ml)
- 1/2 cup Sour cream (120 ml)
🧂Spices & Seasonings(1)
- 2 tsp Ranch seasoning (10 ml)
🍯Sauces & Condiments(2)
- 15 Dill pickles by Vlasic (1L jar)
- 2 tbsp Pickle juice (30 ml)
📦Other(2)
- 2 tbsp Frank’s Redhot sauce (30 ml)
- 1 Jalapeno (deseeded)
👨🍳 Instructions
- 1
Separate your pickles and pickle juice.
- 2
Chop your pickles, green onions, and jalapeno.
- 3
Add them all to a bowl along with the rest of your ingredients.
- 4
Mix well and serve with a side of your favorite tortilla chips. Enjoy!
💡 Pro Tips
- ✓Drain chopped pickles for 10-15 minutes on paper towels and pat dry to prevent the dip from becoming watery, as pickles release 15-20% of their brine after chopping.technique10-15 minutes
- ✓Add pickle juice gradually in 1-tablespoon increments to control sodium levels and acidity, since pickle brine typically contains 2-3% salt by weight.ingredient1 tablespoon increments
- ✓Chill the completed dip for at least 30 minutes before serving to allow flavors to meld and the dairy base to firm up for better chip adhesion.timing30 minutes
- ✓Use a food processor to pulse pickles 3-4 times for uniform ¼-inch pieces rather than hand-chopping, which creates inconsistent sizes that affect texture distribution.equipment3-4 pulses