Description
Grillo’s Pickle Dip is a creamy and tangy appetizer perfect for parties and snacks. Made with chopped Grillo’s pickles, sour cream, and cream cheese, spiced with garlic and onion powder, and fresh dill, this dip offers a refreshing crunch and bold flavor. It requires no cooking and is quick to prepare, making it an ideal crowd-pleaser.
Ingredients
Base Ingredients
- 1 cup Grillo’s Pickles (chopped)
- 1 cup Sour Cream
- 4 oz Cream Cheese (softened)
Seasonings
- 2 tablespoons Fresh Dill (chopped)
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Salt
- ¼ teaspoon Cracked Black Pepper
Optional Topping
- 2 tablespoons Toasted Breadcrumbs (optional)
Instructions
- Soften Cream Cheese: Start by allowing your cream cheese to sit out at room temperature until it becomes softened, which makes it easier to mix and results in a smoother dip consistency.
- Mix Base Ingredients: In a mixing bowl, combine the softened cream cheese with the sour cream. Beat or stir together until the mixture is smooth and creamy, ensuring no lumps remain.
- Incorporate Pickles and Dill: Gently fold the chopped Grillo’s pickles and fresh dill into the creamy mixture, distributing them evenly without breaking down the texture too much.
- Chill the Dip: Transfer your dip mixture to a serving bowl and refrigerate it for at least 30 minutes. Chilling allows the flavors to meld together and the dip to firm up slightly for better serving texture.
- Optional Garnish: Before serving, sprinkle the toasted breadcrumbs on top if you desire added crunch and texture.
Notes
- For best flavor, use freshly chopped dill and high-quality Grillo’s pickles.
- Allowing the cream cheese to soften fully is key to a smooth, creamy dip.
- You can customize the seasoning by adjusting garlic and onion powders to taste.
- This dip pairs excellently with crackers, fresh veggies, or toasted bread slices.
- To make it gluten-free, omit the toasted breadcrumbs or use gluten-free breadcrumbs.
