Dill Pickle Ranch is the dressing you didn’t know you needed. Packed full of chopped dill pickles and pickle juice, this dressing will be delicious on all your summer salads.
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Are you the pickle friend? The one that eats the extra pickles off everyone else’s plates that don’t want them.
I am that person. That person is me. If you feel the same way about pickes, you are going to love today’s recipe for Dill Pickle Ranch.
It’s just what you’re thinking. Glorious, creamy ranch featuring lots of chopped pickles and pickle juice to thin it out and add that delicious zinginess.
Ingredients for Dill Pickle Ranch
So Much Pickle-y Goodness
Between the chopped pickles, fresh dill and pickle juice, you are going to get a punch of pickle in every bite.
The pickle juice thins out the dressing and gives that delicious vinegar punch of a pickle. The fresh dill brings brightness and freshness to the dressing.
Make sure to stir the dressing before using to make sure you distribute all the chopped pickles throughout.
How to Make Dill Pickle Ranch
This dressing couldn’t get easier. Just whisk everything together and you’re good to go.
If you’re dicing the pickles, chop them finely, similiar to the size of relish. If you can, make the dressing at least 4 hours ahead of time to give the flavors time to marry.
Slather it on a fried chicken sandwich or burger. Use it as a dip for fresh veggies, fries or chicken strips (hello midwest).
How else would you use this dressing?
More Dressing Recipes to Try
Dill Pickle Ranch
- 2/3 cup mayo
- 1/3 cup sour cream
- 1/4 cup pickle juice
- 1/3 cup finely chopped pickles
- 1 Tbsp. chopped fresh dill
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/4 tsp. kosher salt
- Add all the ingredients to a bowl. Whisk well. Make a few hours ahead of time for best flavor. Store in the refrigerator until the expiration date on your sour cream.