Dill Pickle Dip
We’re a big dill family over here. So when I saw the vial pickle dip, I knew we would love it. BUT! I had to make it my own. Now, you can too.
First, I wanted to to be greek yogurt heavy. I love the protein in yogurt plus I make it myself so I know exactly where it’s coming from. You can totally use store bought yogurt though!
Second, I was not chopping a million pickles so I let Grillo’s do it for me and bought their pickle de gallo. Loved it. I drained the juice to marinate chicken in which I whole heartedly recommend.
Third, I made a point to stop buying ranch mix and make my own. So that’s what I used!
Lastly, we’re suckers for pepper jack cheese so we used that! But you can do whatever you want!
This dip comes together in no time and is PERFECT for cook outs or gatherings. We love to dip some avocado oil chips in it or put it on top of our burgers! Or, honestly? We just eat it by the spoonful out of the container.
Dill Pickle Dip
Ingredients:
1 ½ cup greek yogurt
4 ounces cream cheese softened
1 16 oz container Grillo’s Pickle De Gallo, drained of juice (save the juice for marinating!)
1 tablespoon dried parsley
1 tablespoon dried or fresh chives
1/2 tablespoon dried dill
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
pinch of red pepper flakes
1 cup shredded pepper jack cheese
4 slices cooked bacon, chilled and crumbled
Instructions:
Whisk the yogurt and cream cheese together in a bowl until combined. Stir in the pickle de gallo and all the seasoning. Stir in the cheese and bacon.
Let sit in the fridge for at least an hour for all the flavors to get to know each other. Serve with chips, on burgers, or eat by the spoonful. Enjoy!
