Last updated: August 4, 2026
This viral Grillo’s pickle dip recipe is a creamy, tangy party dip you make by folding chopped Grillo’s pickles and a little pickle brine into a simple cream cheese–based base. You simply use softened cream cheese + sour cream, stir in finely chopped Grillo’s dill pickles, season, then chill for 30–60 minutes so the flavor pops.
Get the exact ingredient amounts and full steps in the recipe card below.
Ingredients
Cream cheese: 8 oz, softened
Sour cream: 1/2 cup
Grillo’s dill pickles: 3/4 cup, finely chopped
Pickle brine: 1–2 tablespoons (add slowly)
Garlic powder: 1/2 teaspoon
Onion powder: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Fresh dill: 1 tablespoon chopped (or dried dill: 1/2 teaspoon)
Optional add-ins
Shredded cheddar: 1/2 cup
Chives: 2 tablespoons, finely chopped
Celery: 2 tablespoons, finely chopped
Ranch seasoning: 1 teaspoon
Hot sauce: 1–2 teaspoons (or 1 minced pickled jalapeño)
Grillo’s Pickle Dip Recipe
1. Start With The “No-Fail” Base Ratio
Use 8 oz cream cheese and 1/2 cup sour cream for the classic texture that scoops cleanly without running. This ratio stays thick enough for chips but still feels light.
If you want it extra airy, swap the sour cream for 1/2 cup Greek yogurt. If you want it richer, use 1/2 cup mayonnaise instead.
2. Soften Cream Cheese The Right Way
Let the cream cheese sit at room temperature for about 30 minutes so it blends smooth. You’re aiming for zero lumps before you add anything chunky.
If you’re short on time, microwave it for 10 seconds, stir, then do 10 seconds more if needed. Don’t overheat or it turns greasy.
3. Build Your Base For Grillo’s Pickle Dip Recipe
Beat the softened cream cheese first, then beat in the sour cream until it looks glossy and uniform. This small order-of-operations move is what keeps the dip silky instead of grainy.
If you only stir with a spoon, it still works, but a hand mixer (even for 30 seconds) makes the texture feel more “store-bought” in a good way.
4. Choose The Right Grillo’s Pickles
Use Grillo’s Classic Dill Pickle Spears or Chips for the most familiar flavor. You want bright dill, garlic, and that clean briny snap.
If you use a spicy variety, keep your seasonings lighter at first. Heat intensifies after chilling.
5. Chop Pickles Smaller Than You Think
Finely chop 3/4 cup pickles so every bite gets pickle without turning into a chunky salad. Tiny pieces also keep the dip from weeping.
If you prefer more texture, go up to a full cup, but keep the chop fine. Big chunks make it hard to scoop and more likely to separate.
6. Add Pickle Brine In Measured Drops
Start with 1 tablespoon of pickle brine, stir, then taste. Most people land between 1 and 2 tablespoons total.
If you splash it in without measuring, the dip can thin out fast. You can always add more, but you can’t easily take it out.
7. Use A Dill “Booster” That Tastes Fresh
Add 1 tablespoon chopped fresh dill if you have it. It makes the dip taste brighter and less one-note.
If you don’t have fresh dill, use 1/2 teaspoon dried dill weed. Let it sit a bit longer so the dried herbs soften.
8. Season With Garlic, But Keep It Clean
Add 1/2 teaspoon garlic powder for an even, mellow garlic hit. It blends better than raw garlic in cold dips.
If you love sharper garlic, use 1 small clove finely grated. Just know it gets stronger as it chills.
9. Add Onion Flavor Without Crunch
Use 1/2 teaspoon onion powder for smooth flavor. It gives that classic deli-dip vibe without raw onion bite.
If you want real onion, use 2 tablespoons finely minced chives instead. Chives are softer and less watery.
10. Balance With A Tiny Bit Of Sweetness
Add 1/4 teaspoon sugar (or a drizzle of honey) to round the acidity. You won’t taste “sweet,” but you’ll notice the tang feels less harsh.
Skip this if your pickles taste naturally mellow. Do it if your brine is super sharp and you want a more crowd-pleasing dip.
11. Make It Peppery On Purpose
Add 1/4 teaspoon black pepper to give the dip a little edge. Pepper also makes dill taste more “alive.”
If you like a deli-style bite, add a pinch of crushed red pepper flakes. Start small because the chill time amplifies heat.
12. Use Salt Carefully (Or Not At All)
Taste before you salt, because pickles and brine bring plenty. Many batches need zero added salt.
If it tastes flat, add just a pinch at a time. Over-salting is the fastest way to make it taste harsh.
13. Add A Little Crunch Without Making It Watery
Stir in 2 tablespoons finely chopped celery for crispness. It reads like “pickle relish energy” but still feels like a dip.
If you want crunch with less moisture risk, use 2 tablespoons chopped toasted walnuts. It’s unexpected and really good.
14. Make It Cheesier Without Turning It Heavy
Add 1/2 cup shredded cheddar if you want a heartier, game-day vibe. Cheddar plus dill is classic.
If you want sharper flavor without heaviness, use 1/3 cup grated Parmesan. It thickens the dip and adds salty depth, so go light on extra salt.
15. Try A Ranch-Style Twist
Add 1 teaspoon ranch seasoning for a familiar, “everyone likes it” flavor. It’s a simple upgrade if you’re serving a picky crowd.
If your ranch mix is salty, skip adding salt entirely until after chilling. Taste again right before serving.
16. Make It Spicy The Easy Way
Stir in 1–2 teaspoons hot sauce or 1 minced pickled jalapeño. This keeps the flavor bold but still pickle-forward.
If you want “buffalo pickle dip,” add 2 tablespoons buffalo sauce and 1/2 cup shredded chicken. It becomes a full-on snack spread.
17. Chill For The Right Amount Of Time
Chill for at least 30 minutes, and 60 minutes is even better. The dill and garlic settle in, and the texture firms up.
If you’re making it ahead, it’s great up to 24 hours in the fridge. Stir once before serving to re-fluff it.
18. Fix A Dip That Turned Too Thin
If it’s runny, stir in 2–4 tablespoons more softened cream cheese. Chill again for 20 minutes and re-check.
You can also add 1–2 tablespoons shredded cheese to tighten it. Avoid adding more pickles until it’s thick again.
19. Fix A Dip That’s Too Thick
If it’s too thick, add 1 teaspoon brine at a time until it loosens. Stop when it scoops easily but still holds its shape.
You can also use 1–2 tablespoons sour cream to soften it. Sour cream keeps it creamy without pushing the salt level.
20. Serve It With The Best Dippers
Use sturdy potato chips, kettle chips, or pretzel crisps for the easiest scoop. The sturdier the dipper, the more satisfying each bite feels.
For lighter options, use cucumber rounds, bell pepper strips, or carrot sticks. If you go veggie-heavy, make the dip slightly thinner on purpose.
21. Make A “Pickle Dip Board” That Looks Intentional
Put the dip in a small bowl and top it with 1 tablespoon finely chopped pickles and a pinch of dill. That tiny topping makes it look finished without extra effort.
Add 2–3 dipper types so people can choose. A simple board feels more “host-y” than a single bag of chips.
22. Store It Safely And Keep The Flavor Fresh
Store it covered in the fridge and eat within 3–4 days. Cold dairy dips taste best when they’re fresh and the herbs still pop.
If it separates a little, just stir it back together. If it smells off or looks watery and grainy, toss it.
Grillo's Pickle Dip
A creamy, tangy party dip made by folding chopped Grillo's dill pickles into a cream cheese and sour cream base.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup Grillo's dill pickles, finely chopped
- 1 to 2 tablespoons pickle brine
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
Instructions
- Beat the softened cream cheese and sour cream together until smooth.
- Fold in the chopped Grillo's pickles.
- Stir in the pickle brine, garlic powder, onion powder, black pepper, and dill.
- Mix until fully combined.
- Cover and chill for 30 to 60 minutes so the flavor develops.
- Serve cold with chips, crackers, or vegetables.
Notes
Let the dip chill for at least 30 minutes before serving so the pickle flavor fully develops.
Nutrition Information:
Yield:
16Serving Size:
2 tablespoonsAmount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 3gSodium: 140mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
This site provides estimated nutritional information. This information comes from online calculators. Although we try to provide accurate nutritional information, these figures are only estimates.
Key Takeaways
Use 8 oz cream cheese + 1/2 cup sour cream for a thick, scoopable base.
Chop pickles very finely so the dip stays creamy.
Add brine slowly, starting with 1 tablespoon.
Chill 30–60 minutes for the best flavor and texture.
Taste before salting because pickles bring plenty.
Stir before serving to re-fluff and re-balance seasoning.
FAQ
Can You Make This Dip The Night Before?
Yes, you can make it up to 24 hours ahead for better flavor. Stir it once before serving and add a teaspoon of brine if it thickened too much.
What If You Only Have Greek Yogurt?
Yes, Greek yogurt works as a 1:1 swap for sour cream. Add brine more slowly because yogurt can loosen the dip faster.
How Do You Keep Pickle Dip From Getting Watery?
You keep it from getting watery by chopping pickles finely and measuring brine carefully. Pat pickles dry first if they’re extra juicy.
Can You Freeze Pickle Dip?
No, you shouldn’t freeze it because the dairy texture turns grainy when thawed. It’s best made fresh and eaten within 3–4 days.
