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This smoked pickle dip recipe takes the viral Grillo’s pickle dip and makes it better – warm, bubbly, and loaded with cream cheese, sharp cheddar, bacon, and a kiss of smoke from the pellet grill. Ready in about 90 minutes and served straight from a cast iron skillet, this is the hot dip you didn’t know you were missing.
By now, you’ve probably seen the viral Grillo’s pickle dip all over your feed – cold, creamy, loaded with bacon and cheese. Maybe you even made it. Maybe you demolished a whole bowl at a family get-together and didn’t feel bad about it.
But here’s the thing: we don’t do cold dips on a grilling and smoking website. If we’re going to make something, we’re going to make it better — and “better” around here means it’s going on the smoker.
This smoked pickle dip takes everything that makes the original so addictive and cranks it up. We’re talking extra cream cheese for thickness, sharp cheddar for richness, pickled jalapeños for heat, and a solid 90-minute smoke at 250°F that transforms the whole thing into a warm, bubbly, slightly smoky masterpiece you’ll be scooping up with butter crackers until someone physically takes them away from you.
We tested this back to back against the original cold dip. No contest.
The smoked hot version wins every single time – and that’s not just me talking. My wife said it herself, and she does not give out compliments on food easily.
Smoked Pickle Dip (with Grillo’s Pickles)
Equipment
- 10-12" cast iron skillet
Ingredients
- 32 ounce container Grillo's pickle spears
- 12 oz cream cheese, softened
- 12 oz sharp cheddar cheese, shredded
- ½ cup sour cream
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- ½ cup crispy cooked bacon, chopped (plus extra for garnish)
- ½ cup green onions, chopped (plus extra for garnish)
- 2 teaspoons Spice That seasoning, see notes
- 2 teaspoons pickled jalapeños, diced
Instructions
- Fire Up the Smoker – Preheat your pellet grill or smoker to 250°F with your choice of wood or pellets.
- Prep Your Pickles – Drain the full container of Grillo's pickle spears well. Then pat dry with paper towels. Small dice the pickles – you want pieces small enough to scoop with a chip or cracker, but not so fine that they disappear into the dip.
- Mix the Dip – In a large bowl, combine the softened cream cheese, shredded cheddar, sour cream, Greek yogurt, and mayonnaise. Add the chopped bacon, green onions, Spice That seasoning, pickled jalapeños, and diced pickles. Mix it all together until fully combined and creamy.
- Transfer to a Cast Iron Skillet – Spread the dip evenly into a 10–12" cast iron skillet. Cast iron holds heat evenly and gives you that perfect bubbly edge – don't substitute this if you can avoid it.
- Smoke the Dip – Place the skillet on the smoker and smoke at 250°F for approximately 1 to 1.5 hours, until the dip is hot all the way through, bubbling around the edges, and lightly golden brown on top.
- Garnish and Serve – Top with reserved bacon and green onions. Serve immediately with butter crackers, tortilla chips, or corn chips.
Notes
- For the seasoning – We used our own Spice That Jalapeno All Purpose Seasoning in this dip, and it was perfect! If you don’t have it, you can substitute your favorite all-purpose seasoning or use ranch dressing powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Bonus Move: Bacon-Wrapped Stuffed Pickle Poppers
Since your smoker is already running at 250°F, try this. Take a whole pickle spear, slice it lengthwise, and scrape out the inside just like you would a jalapeño. Pat the inside dry – again, moisture control matters. Stuff it with the pickle dip mixture, wrap it completely in center-cut bacon, and hit it with a little of your favorite BBQ seasoning. Smoke them right alongside your dip until the bacon is set and rendered.
You can also do this same thing with jalapenos, kind of like Texas Twinkies but with the pickle dip as the filling.
What to Serve With Smoked Pickle Dip
Butter crackers, like Club crackers or Ritz, are our favorite dippers, but corn chips would also be great with this smoked dip recipe! If you want to go lighter, raw vegetables hold up fine for dipping.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a cast iron skillet or oven-safe dish at 325°F until warmed through, or microwave in short increments if you’re in a hurry. It reheats well – if there’s any left, which is not guaranteed.
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