Creamy Grillo's Pickle De Gallo Ranch Dip
A tangy and creamy dip that combines pickle de gallo with ranch dressing, perfect for chips, veggies, or sandwiches.
Ingredients
For the dip
- 1 cup pickle de gallo, well drained Make sure to well drain to avoid a watery dip.
- 1 cup sour cream
- 1 cup mayonnaise For a lighter version, you could replace with Greek yogurt.
- 1 packet Hidden Valley Ranch seasoning mix (1 oz)
- 1 tablespoon pickle brine (optional) For extra tang.
- 1-2 teaspoons hot sauce Adjust to taste.
- 1 tablespoon fresh dill, finely chopped (optional but recommended) Consider garnishing with extra dill.
- 1 small clove garlic, finely grated
- to taste freshly cracked black pepper
- pinch smoked paprika For a slightly smoky flavor.
- pinch cayenne pepper
Instructions
Preparation
- In a medium bowl, add sour cream and mayonnaise. Stir until smooth.
- Fold in the pickle de gallo, ranch seasoning, garlic, dill, hot sauce, and black pepper.
- If you want extra tang, add pickle brine.
- Taste and adjust the seasoning or heat as needed.
- Chill for 15–30 minutes for the best flavor, or serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-5 days. Stir before serving if ingredients separate.