Smoked Pickle Dip (with Grillo's Pickles)

smoked pickle dip with bacon, cheese, and green onion

Smoked Pickle Dip (with Grillo's Pickles)

This smoked pickle dip is the hot, bubbly, smoky upgrade the viral Grillo's pickle dip never knew it needed. We took everything that makes the original so addictive - the briny pickles, the creamy base, the bacon - and turned it up by adding extra cream cheese for thickness, extra sharp cheddar for richness, and a 90-minute smoke on the pellet grill that ties it all together in the best possible way. It comes off the smoker bubbling around the edges and smelling like something you absolutely cannot wait to dig into. Serve it straight from the cast iron skillet with butter crackers and watch it disappear.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Appetizer

Cuisine: American

Keyword: hot Grillo's pickle dip, hot pickle dip, smoked pickle dip, viral Grillo's pickle dip

Servings: people

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