Loaded Pickle Dip
Loaded Pickle Dip
Inspired by the original Grillo’s Pickle Dip recipe
I came across the original Grillo’s Pickle Dip recipe online and thought it looked delicious. But like many of us, I didn’t have all the exact ingredients on hand.
So I looked through my refrigerator and pantry, used what I had, tasted as I went, and adjusted the flavors until it was just right for me.
That’s the beauty of cooking.
Recipes are a starting point, not a rule book. They can be adapted to fit your taste, your family, and whatever happens to be in your kitchen that day. No recipe is written in stone.
This is my version.
Ingredients
- 4 oz Philadelphia Cream Cheese, softened
- ¾ cup Whole Milk Greek Yogurt
- ¼ cup Sour Cream
- 1½ cups finely chopped Bread & Butter Pickles (I did not drain them—the little bit of pickle juice helped create the perfect consistency.)
- 1–2 tablespoons chopped Mild Pickled Jalapeños
- 3–4 Green Onions, finely chopped
- ½ cup shredded Gouda cheese
- 2 tablespoons Hidden Valley Ranch Seasoning
- 3–4 slices bacon, cooked crisp and crumbled
- ¼ teaspoon dried dill weed
- Pete’s Hot Sauce, to taste
Directions
- In a mixing bowl, whip together the cream cheese, Greek yogurt, and sour cream until smooth and creamy.
- Mix in the ranch seasoning, dill weed, and hot sauce.
- Fold in the chopped pickles, jalapeños, green onions, Gouda, and crumbled bacon.
- Taste and adjust the seasoning to your liking. Add more pickles, ranch seasoning, or hot sauce if needed.
- Refrigerate for at least one hour before serving to allow the flavors to blend together.
Serve with potato chips, tortilla chips, crackers, pretzels, celery, or your favorite vegetables.
*If you like my Recipe, right click above image and save to your hard drive. Print as a 4×6 picture. *
A Little Kitchen Philosophy
One of the things I enjoy most about cooking is making a recipe my own.
Sometimes we don’t have every ingredient a recipe calls for. Sometimes we simply like a different flavor. That’s okay. Some of the best family recipes started because someone substituted an ingredient, added a little more of this, a little less of that, and discovered something even better.
Cooking isn’t about perfection.
It’s about creativity, confidence, and sharing good food with the people you love.
So don’t be afraid to experiment.
You might just create your next favorite recipe.
Loaded Pickle Dip
Ingredients
- 4 oz Philadelphia Cream Cheese softened
- ¾ cup Whole Milk Greek Yogurt
- ¼ cup Sour Cream
- 1½ cups finely chopped Bread & Butter Pickles I did not drain them—the little bit of pickle juice helped create the perfect consistency.
- 1 –2 tablespoons chopped Mild Pickled Jalapeños
- 3 –4 Green Onions finely chopped
- ½ cup shredded Gouda cheese
- 2 tablespoons Hidden Valley Ranch Seasoning
- 3 –4 slices bacon cooked crisp and crumbled
- ¼ teaspoon dried dill weed
- Pete's Hot Sauce to taste
Instructions
- In a mixing bowl, whip together the cream cheese, Greek yogurt, and sour cream until smooth and creamy.
- Mix in the ranch seasoning, dill weed, and hot sauce.
- Fold in the chopped pickles, jalapeños, green onions, Gouda, and crumbled bacon.
- Taste and adjust the seasoning to your liking. Add more pickles, ranch seasoning, or hot sauce if needed.
- Refrigerate for at least one hour before serving to allow the flavors to blend together.
- Serve with potato chips, tortilla chips, crackers, pretzels, celery, or your favorite vegetables.
Notes
One of the things I enjoy most about cooking is making a recipe my own.
Sometimes we don't have every ingredient a recipe calls for. Sometimes we simply like a different flavor. That's okay. Some of the best family recipes started because someone substituted an ingredient, added a little more of this, a little less of that, and discovered something even better.
Cooking isn't about perfection.
It's about creativity, confidence, and sharing good food with the people you love.
So don't be afraid to experiment.
You might just create your next favorite recipe.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!