Creamy Grillos Pickle Dip (Printable)
Tangy ranch dip with Grillo's pickles and fresh pico de gallo for a zesty appetizer.
# What You'll Need:
→ Dairy & Base
01 - 1 cup sour cream
02 - 1/2 cup mayonnaise
03 - 2 tablespoons buttermilk
→ Pickles
04 - 3/4 cup finely chopped Grillo's pickles (dill preferred)
05 - 1 tablespoon Grillo's pickle brine
→ Ranch Seasoning
06 - 2 tablespoons ranch seasoning mix (store-bought or homemade)
→ Pico de Gallo
07 - 1/2 cup diced tomato
08 - 1/4 cup diced red onion
09 - 1/4 cup chopped cilantro
10 - 1 small jalapeño, finely diced (optional, for heat)
11 - Juice of 1/2 lime
12 - Salt and pepper, to taste
# How to Make It:
01 - In a medium bowl, whisk together the sour cream, mayonnaise, and buttermilk until smooth and well blended.
02 - Fold in the finely chopped Grillo's pickles and pickle brine, stirring to distribute evenly throughout the base.
03 - Sprinkle in the ranch seasoning mix and stir thoroughly until fully incorporated.
04 - In a separate small bowl, combine the diced tomato, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Toss gently to combine.
05 - Fold approximately two-thirds of the pico de gallo into the creamy base, reserving the remainder for garnish.
06 - Transfer the dip to a serving bowl. Top with the reserved pico de gallo and additional chopped pickles if desired.
07 - Refrigerate for at least 30 minutes to allow the flavors to meld, or serve immediately alongside tortilla chips, vegetable sticks, or crackers.
# Expert Hacks:
01 -
- The crunch of those pickles against the silky ranch base is the kind of contrast that makes you keep reaching back for just one more scoop.
- Zero cooking means you can throw this together while your guests are literally walking through the door and still look like you planned it for days.
02 -
- If you skip the chilling step the flavors will still be good but they will not have that deep melded tang that makes people close their eyes when they taste it.
- Dicing the pickles too finely turns them into mush and you lose that satisfying crunch that makes this dip special.
03 -
- Pat your diced tomatoes dry with a paper towel before adding them to the pico or the extra moisture will water down your dip over time.
- The pickle brine is the secret weapon here so never pour it down the drain once the pickles are gone.