Creamy Grillos Pickle Ranch Dip (Printable)

Tangy, creamy dip with zesty ranch, fresh pico de gallo, and Grillo's signature pickle crunch.

# What You’ll Need:

01 - 1 cup sour cream

02 - 1/2 cup mayonnaise

03 - 1/2 cup cream cheese, softened

04 - 1 cup Grillo's pickles, finely chopped

05 - 1/2 cup fresh pico de gallo (tomatoes, onions, cilantro, jalapeño, lime)

06 - 2 tablespoons fresh dill, chopped

07 - 2 tablespoons chives, finely sliced

08 - 1 tablespoon parsley, chopped

09 - 1 small packet (1 oz) ranch seasoning mix

10 - 1 teaspoon garlic powder

11 - 1/2 teaspoon black pepper

12 - 1 teaspoon fresh lemon juice

01 - In a medium mixing bowl, blend the sour cream, mayonnaise, and softened cream cheese together until smooth and free of lumps.

02 - Stir in the finely chopped Grillo's pickles, pico de gallo, fresh dill, chives, and parsley until evenly distributed throughout the base.

03 - Add the ranch seasoning mix, garlic powder, black pepper, and fresh lemon juice. Mix thoroughly until all seasonings are fully incorporated.

04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together for the best taste.

05 - Serve chilled with tortilla chips, sliced vegetables, pretzel crisps, or use as a spread for sandwiches and wraps.

01 -

The contrast between creamy ranch base and those sharp crunchy pickle coins is the kind of flavor chaos that keeps people hovering over the bowl long after they said they were full.
Ten minutes of stirring and you have something that tastes like it took far more effort than it actually did, which is the best kind of recipe to have in your back pocket.

02 -

Skipping the chill time is the biggest mistake you can make because the flavors need that resting period to marry, and the dip will taste flat if you serve it right after mixing.
Always check the label on your ranch seasoning packet since some brands sneak in gluten or MSG that can catch you off guard if you are cooking for someone with sensitivities.

03 -

Chop the pickles slightly larger than you think you should because they will break down a little when folded into the dip and you want to maintain that satisfying crunch.
Dry your pico de gallo ingredients thoroughly with a paper towel before adding them, since excess tomato juice will water down the dip and make it soupy over time.