Creamy Grillos Pickle De Gallo Ranch (Printable)
Tangy, creamy blend of Grillos pickles, fresh Pico de Gallo, and ranch. Perfect for parties or snacking.
# What You'll Need:
→ Base
01 - 1 cup sour cream
02 - 1/2 cup mayonnaise
03 - 1 packet (1 oz) ranch seasoning mix
→ Pickle De Gallo
04 - 1/2 cup Grillos pickles, finely chopped
05 - 1 large tomato, seeded and finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh cilantro, chopped
08 - 1 jalapeño, finely diced (optional)
09 - 1 tablespoon lime juice
→ Mix-Ins
10 - 1/4 cup diced green onions
11 - Salt and pepper to taste
# Directions:
01 - In a medium mixing bowl, whisk together the sour cream, mayonnaise, and ranch seasoning mix until smooth and fully combined.
02 - In a small bowl, combine the finely chopped Grillos pickles, seeded and diced tomato, diced red onion, chopped cilantro, jalapeño (if using), and lime juice. Toss gently to incorporate.
03 - Fold the Pickle De Gallo mixture into the ranch base, stirring gently until fully incorporated throughout.
04 - Stir in the diced green onions, distributing evenly throughout the dip.
05 - Taste the dip and adjust seasoning with salt and pepper as desired.
06 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
07 - Transfer to a serving bowl and pair with tortilla chips, fresh vegetables, pita, or crackers.
# Expert Tips:
01 -
- The Pickle De Gallo mixture brings a bright, crunchy twist that makes plain ranch feel boring forever.
- Zero cooking required, so you can throw it together while guests are literally walking through the door.
02 -
- Seed the tomato thoroughly or you will end up with a puddle of liquid at the bottom of the bowl.
- Chilling is not optional, the dip transforms from good to irresistible after resting in the fridge.
03 -
- Chop the pickles and tomato to roughly the same size so every scoop delivers a balanced bite.
- Letting the dip sit uncovered for five minutes after pulling it from the fridge takes the chill off and sharpens the flavors.