Directions
- 1Bake the bacon in the oven until cooked.
- 2Chop the dill pickle spears using a vegetable chopper.
- 3Chop the jalapeno.
- 4Transfer the chopped pickles and jalapenos into a large bowl.
- 5Chop the green onions and add them to the large bowl.
- 6Add the Greek yogurt, sour cream, and whipped cream cheese to the bowl.
- 7Grate the sharp cheddar cheese and add it to the bowl.
- 8Add the ranch seasoning, hot sauce, garlic powder, and a splash of pickle juice.
- 9Chop the cooked bacon and fold it into the dip mixture.
Ingredients
- 1 package bacon
- 1 container dill pickle spears
- 1 whole jalapeno
- 1 bunch green onion
- 1 cup Greek yogurt
- 1 cup sour cream
- 1 container whipped cream cheese
- 0.5 block sharp cheddar cheese
- 1 packet ranch seasoning mix
- hot sauce (optional)
- garlic powder (optional)
- dill pickle juice (optional)
Equipment
baking sheetvegetable choppercutting boardlarge bowlchef knifebox graterspatula
Tips
- Use a veggie chopper to make chopping pickles and jalapenos easier.
- Add the small drawer to the veggie chopper to catch the chopped pieces.
- This dip is excellent served with Spicy Nacho Doritos.
- The dip is also good to serve with chips.
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