Dill Pickle Dip
Dill pickle dip, six ways — Grillo pickle dip, fried pickle dip, Southern fried dill pickle dip and a classic cream cheese version for game day.
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Grillo Pickle Dip
A creamy and tangy dip with a spicy kick, perfect for chips or vegetables.
Deloris CIngredients
- 1 container Grillo's spear pickles, well strained
- 8 oz pepper jack cheese, shredded
- 1 cup full-fat Greek yogurt
- 8 oz whipped cream cheese
- 1/2 packet jalapeño ranch seasoning
- 1 full packet ranch seasoning
- as desired bacon bits
Instructions
- 1Strain and finely chop pickles.
- 2Shred the cheese.
- 3Add all ingredients to a bowl.
- 4Mix until fully combined and creamy.
- 5Chill until ready to serve.
- 6Serve with chips.
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Open in Pepper →The Dip That Disappears First
A jar of pickles and a block of cream cheese turn into the thing everybody hovers over. It takes ten minutes, it holds in the fridge, and it never comes home from a potluck.
Cooks on Pepper reach for these when company is coming and dinner is already handled — ball games, card nights, or a Friday when chips and a cold dip count as supper.
Every recipe here is a real version somebody makes: Grillo pickle dip with pepper jack and Greek yogurt, a whipped cream cheese Grillo's dill pickles dip, fried pickle dip with sour cream, Southern fried dill pickle dip, and a straight-ahead dill pickle dip with dill weed and Worcestershire.
Quick Tips
- 1
Squeeze the pickles dry
Chop the pickles, then press them in a paper towel for a minute or two so the dip doesn't turn watery in the bowl.
- 2
Soften the cream cheese
Leave the 8 oz block on the counter 30 to 45 minutes so it whips smooth instead of leaving lumps.
- 3
Add pickle juice slowly
Stir in a tablespoon at a time until it's scoopable — usually 2 tablespoons is plenty for a full batch.
- 4
Chill before serving
Give it at least 1 hour in the fridge so the dill and garlic have time to come through.
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