Serves 12
Directions
- 1Strain the pickle juice and keep it aside.
- 2Chop up the pickles, green onion, and jalapeno nice and fine.
- 3Put the chopped pickles into a bowl.
- 4Add the green onion to the bowl.
- 5Add the finely chopped jalapeno to the bowl.
- 6Add ranch seasoning to the bowl.
- 7Add 6 oz of light cream cheese to the bowl.
- 8Add light sour cream to the bowl.
- 9Add non-fat Greek yogurt to the bowl.
- 10Add crispy center cut bacon to the bowl.
- 11Add low fat cheddar cheese to the bowl.
- 12Add some of the saved pickle juice to the bowl.
- 13Mix everything until nice and well combined.
- 14Top it off with your favorite hot sauce for an extra kick.
Ingredients
- 32 oz pickle spears, chopped (drain well)
- 4 green onions, sliced
- 1 jalapeño, finely diced
- 6 oz 1/3 fat cream cheese (or light whipped cream cheese)
- 1.5 cups non-fat Greek yogurt
- 0.25 cup light sour cream
- 2 tbsp ranch seasoning
- 3 tbsp ranch seasoning
- 2 tbsp buffalo sauce
- 4 oz reduced-fat cheddar jack, shredded
- 0.5 cup center-cut bacon crumbles (or turkey bacon if you want it even leaner)
Equipment
bowl
Tips
- Keep the pickle juice to add to the dip later.
- Start with less ranch seasoning and adjust to taste.
- Don't burn the bacon; crispy is good.
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