Pickle De Gallo Ranch Dip
A creamy ranch dip with drained pickle de gallo, fresh dill, garlic, and a gentle kick of heat.
Equipment
- medium bowl
- Spatula
Ingredients
Main Ingredients
- 1 cup pickle de gallo well drained
- 1 cup sour cream
- 1 cup mayonnaise
- 1 oz ranch seasoning mix 1 packet
- 1 tbsp pickle brine optional
- 1 tsp hot sauce
- 1 tbsp fresh dill finely chopped
- 1 cloves garlic finely grated
- ¼ tsp black pepper
- 1 pinch smoked paprika
- 1 pinch cayenne pepper
Instructions
Cooking
- Mix. Stir the sour cream and mayonnaise until smooth.
- Fold. Fold in the pickle de gallo, ranch seasoning, garlic, dill, hot sauce, and pepper.
- Adjust. Add pickle brine for extra tang and taste for salt and heat.
- Chill. Chill 15 to 30 minutes and top with paprika and cayenne.
Notes
Substitutions: Use Greek yogurt for half of the mayonnaise.
Tips: Drain the pickle de gallo well.
Storage: Refrigerate for 3 to 5 days.
Nutrition is calculated per serving.