Serves 6
Directions
- 1Chop all the 32 oz halved pickles, saving the juice.
- 2Chop a lot of green onions (Costco-sized bag).
- 3Chop three pieces of center cut bacon.
- 4Grate or chop 6 ounces of reduced fat sharp cheddar cheese.
- 5Chop two fresh jalapeños; core them if you prefer less spice.
- 6Combine 16 ounces of low-fat good culture cheese with eight light laughing cow cheese wedges in a bowl.
- 7Add a couple tablespoons of pickle juice to the cheese mixture.
- 8Add a fourth cup of ranch seasoning, salt, pepper, garlic powder, and onion powder to the cheese mixture.
- 9Mix until nice and smooth.
- 10Combine all the chopped ingredients (pickles, green onions, bacon, cheddar, jalapeños) with the smooth cheese mixture.
Ingredients
- 32 oz halved Grillo's Pickles
- 16 oz low-fat Good Culture cottage cheese
- 6 oz reduced fat sharp cheddar cheese
- 3 slices center cut bacon
- 8 wedges Light Laughing Cow cheese wedges
- 0.25 cup Hidden Valley Ranch seasoning
- 6 green onions
- 2 fresh jalapeños
- 0.25 cup pickle juice
- salt
- pepper
- garlic powder
- onion powder
Equipment
knifebowl
Tips
- If you don't like spicy food, core the jalapeños and remove the seeds and inside veins.
- The dip can be eaten with protein chips or spicy dill pickle chips.
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