Pickle Dip

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This creamy Pickle Dip is loaded with dill pickles, fresh herbs, jalapeño, pepperoncini, and plenty of cheese for a savory, flavor-packed appetizer. It's quick to stir together and perfect for serving with crinkle-cut chips at summer gatherings.

Prep Time20

Total Time20

Course: Appetizer, Snacks

Cuisine: American

Diet: Vegetarian

Servings: people

Author: Adrianna Adarme

Equipment

medium bowl
silicone spatula

Ingredients

1¼ cup greek yogurt
¾ cup mayonnaise
2 cups diced Grillo’s dill pickles (from about 12 spears)
1 jalapeno small diced
¼ cup chopped pepperoncini
6 green onions chopped
3 tablespoons chopped dill
4 tablespoons chopped parsley
¾ teaspoon onion powder
1 teaspoon garlic powder
black pepper to taste
1½ cups shredded colby jack cheese
Chives minced, as garnish
kosher salt to taste

Instructions

This recipe is super easy. Get a medium bowl and mix everything together except for the cheese.
Once everything is combined, fold in the cheese. Add salt to taste. I only added a pinch since everything in the dip is already salted. Chill the pickle dip until ready to serve.
Serve the pickle dip with lots of chopped chives on top and crinkle chips!

Notes

Quick Tips

Dice everything small. Smaller pieces create a better texture and ensure you get a little bit of everything in each bite.

Let the dip chill before serving. Even 30 minutes in the refrigerator helps the flavors meld together.

Adjust the heat level. Leave the jalapeño seeds in for more spice or remove them for a milder dip.

Use sturdy chips. Kettle-cooked or crinkle-cut potato chips hold up best to the thick, creamy dip. Plus I just love the extra crunch!

Make Ahead & Storage

Make Ahead: Prepare it up to 24 hours in advance, cover tightly, and refrigerate until ready to serve.

Storage: Store leftovers in the Grillo's Pickles container or an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, it's very normal for a little liquid to separate during storage.

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