01 - In a medium mixing bowl, whisk together sour cream, mayonnaise, and buttermilk until smooth and fully incorporated.
02 - Fold in the finely chopped Grillo's pickles and pickle brine, stirring to distribute evenly throughout the base.
03 - Add the ranch seasoning mix and stir thoroughly until all spices are well blended into the creamy mixture.
04 - In a separate small bowl, combine the diced tomato, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Toss gently to mix.
05 - Reserve about one-third of the pico de gallo for garnish. Gently fold the remaining two-thirds into the creamy base until just combined.
06 - Transfer the dip to a serving bowl. Top with the reserved pico de gallo and additional chopped pickles if desired.
07 - Refrigerate for at least 30 minutes to allow the flavors to meld, or serve immediately alongside tortilla chips, fresh vegetables, or crackers.