If your social feed has been flooded with pickle recipes lately, you’re not imagining it — pickle dip is officially having a moment. And honestly? We get it. It’s creamy, tangy, salty, a little spicy, and dangerously scoopable. This version takes the viral favorite up a notch with a big punch of flavor from Benissimo’s Dill & Tarragon Salt!
This is the kind of recipe that disappears fast at pool parties, backyard BBQs, lake weekends, Memorial Day cookouts, and basically any gathering where chips are involved. The best part? It comes together in minutes with almost zero effort. Chop, mix, chill (if you can wait that long), and serve. That’s it.
Benissimo Viral Pickle Dip
Ingredients
-1 pint (16 oz) Grillo’s Pickles, roughly chopped
-4–5 green onions, chopped
-1 jalapeño, diced
-1/2 cup sour cream
-1/2 cup plain Greek yogurt
-8 oz whipped cream cheese
-2–3 tbsp Benissimo Dill & Tarragon Salt
-2 tbsp buffalo sauce
-1/4 cup Colby Jack cheese
-1/4 cup finely chopped cooked bacon
Directions
Roughly chop the pickles, slice the green onions, and dice the jalapeño. (Remove the seeds if you want it mild, or leave them in for extra heat.) Add everything to a large bowl and stir until creamy, combined, and loaded with flavor.
Serve immediately or refrigerate for about 30 minutes to let the flavors mingle even more. Pair with kettle chips, tortilla chips, crackers, or fresh veggies — and watch it disappear.
The Ultimate Summer Snack
This dip hits every flavor craving at once: cool and creamy, crunchy and salty, bright and herby with just enough kick. It’s the kind of snack people hover around at the party asking, “Wait… who made this?”
Whether you’re grilling burgers for Memorial Day, hosting friends by the pool, packing snacks for a beach weekend, or just leaning fully into pickle season, this viral pickle dip is guaranteed to earn a permanent spot in your summer rotation.
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