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Creamy Loaded Pickle Dip

A rich, creamy, and tangy dip packed with crunchy dill pickles, jalapeños, bacon bits, and cheese. Perfect for parties and ready in minutes!
Print Recipe
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Dip, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Dip Base & Mix-ins
  • 1 jar Grillos pickles chopped (include chopped garlic from jar if applicable)
  • 2 tbsp fresh jalapeno chopped
  • 1 cup green onion chopped
  • 1.5 cup nonfat Greek yogurt
  • 8 oz whipped cream cheese
  • 0.5 cup sour cream
  • 1 cup shredded cheese
  • 1 pack ranch seasoning
  • 1 dash hot sauce to taste
  • 2 tbsp bacon bits
  • 2 tbsp pickle juice from the jar

Equipment

  • Large Mixing Bowl
  • Cutting Board
  • Chef's Knife
  • Spatula

Method
 

  1. Chop all of your pickles thoroughly. If your pickle jar contains garlic, chop that up as well.
  2. Finely chop your jalapeño and green onions.
  3. Add the chopped pickles, jalapeño, and green onions to a large mixing bowl.
  4. Throw in the Greek yogurt, whipped cream cheese, sour cream, shredded cheese, ranch seasoning, hot sauce, bacon bits, and pickle juice.
  5. Mix everything together until completely combined and creamy.
  6. Transfer the dip into a serving container (you can reuse the cleaned pickle container for a fun look).
  7. Let chill in the refrigerator for at least 1 hour before serving to let flavors meld. Serve with your choice of chips or veggies.

Notes

For best results, let the dip chill for at least an hour before serving so the ranch seasoning has time to hydrate and flavor the dairy.