Directions
- 1Add nonfat Greek yogurt, whipped cream cheese, and sour cream to a bowl.
- 2Mix the yogurt, whipped cream cheese, and sour cream until smooth and creamy.
- 3Grate sharp cheddar cheese into the bowl.
- 4Chop dill pickles.
- 5Add chopped dill pickles to the bowl.
- 6Chop fresh dill.
- 7Add chopped dill to the bowl.
- 8Add crushed red pepper flakes to the bowl.
- 9Dice a small shallot.
- 10Add diced shallot to the bowl.
- 11Add crumbled bacon to the bowl.
- 12Add ranch powder to the bowl.
- 13Mix all ingredients until well combined and spoon-feed worthy.
- 14Transfer the dip into a container.
- 15Chill in the fridge for at least 2 hours.
- 16Serve with crackers or chips.
Ingredients
- 1.5 cups nonfat Greek yogurt
- 8 oz whipped cream cheese
- 0.5 cup sour cream
- 1.5 cups chopped dill pickle
- 0.75 cup crumbled bacon
- 2 tbsp chopped dill
- 1 small shallot, diced
- 1 tbsp crushed red pepper
- 4 oz shredded sharp cheddar
- 2 tbsp chipotle hot sauce
- 1 packet ranch powder
Equipment
bowlspatulagratercutting boardknife
Tips
- Do not use sweet pickles.
- Let it chill in the fridge for 2+ hours so the flavors can get freaky together.
- Serve with club crackers or potato chips.
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