Dill Pickle Ranch has everything I want in a dressing. Cool, creamy ranch sets the stage, while pickles bring in a zippy, crave-worthy tang that makes each bite demand another. And, since it takes just a few minutes to throw together, this irresistible salad dressing is always ready to eat when I am.
I don’t mess around when it comes to salad dressings. I started my list with a classic homemade ranch dressing 15 years ago, and I doubt I’ll ever run out of new flavors. This dill pickle ranch fits right into the ranch lineup with others like this blackened ranch dressing . I build them all with the same philosophy, because if ranch isn’t irresistible straight from the jar, before you pour it on a salad or dunk your vegetables in it, it’s not done yet.
Dill Pickle Ranch
Ranch has been my thing for as long as I can remember. Growing up, it wasn’t just a salad dressing. Ranch was a whole food group. If ranch was on the table, I was a happy camper. If it was really good ranch? Nothing else mattered.
Living in New Mexico helped set the standard for really good ranch, thanks to Dion’s Pizza and their legendary green chile ranch . It taught me early on that ranch can be more than you’d expect. It can be a whole experience. This dill pickle ranch hits that same note for me, swapping heat for tang. It never fails to deliver that “Wait, this is really good!” moment.
Ingredients and Substitutions
The Base – I stick with mayonnaise and sour cream for a rich, creamy feel. I only add enough milk to thin the dressing so it is pourable. Buttermilk works, too.
Seasonings – I use dried dill, parsley, chives, onion powder, and garlic powder for that classic ranch flavor.
Salt and Pepper – I always use kosher salt and freshly cracked black pepper. The pickles bring plenty of seasoning, so it doesn’t take much salt.
Pickles – This is where the magic happens. Finely minced dill pickles and a few splashes of pickle juice give the dressing that tangy bite. I add the juice slowly, tasting as I go, until it’s perfect.
Notes on Equipment
- whisk
- mixing bowl
- measuring cups and spoons
- spatula
- jar with a lid
How to Make this Dill Pickle Ranch
Mixing the Base – I whisk the mayo, sour cream, and milk together. And, I usually pause here to check the texture, because this is the part that decides whether it feels like dressing or dip.
Adding the Seasonings – I toss in all the dried herbs and spices, then whisk again until smooth.
Stirring in the Pickles – I stir in the minced dill pickles first, then start adding pickle juice a splash at a time. I always taste after each splash because it can go from perfect to too much pretty fast, and I like stopping right at that tangy sweet spot.
Chilling – Once it’s done, I pour the dressing into a jar, give it a little shake, and park it in the fridge until needed. It’s good right away, but it definitely tastes better after it’s had a bit of time to develop.
Expert Tip
The pickle juice is where things can go sideways if you rush it. I usually add it a little at a time, whisking and tasting between. Pickle brands can vary a lot in salt and acidity, and this is the easiest way to land on a dressing that’s bright and tangy without overpowering all the other flavors.
Rest in the Fridge – I find that this dressing is at its best after a short rest in the fridge. Right after mixing, the flavors can still feel sharp and disjointed. But, an hour in the fridge mellows and blends everything together.
Mince the Pickles – I try to mince the pickles as finely as possible. That helps them to incorporate into each and every bite. Also, bigger pieces of pickle can throw off the texture for me, making this feel more like a chunky pickle dip.
Adjust Thickness – If the ranch is too thick, I add in a splash of extra milk and stir it together. But, I wait until the end to determine this step because the pickle juice will also thin it a little.
Serving Suggestions
This dill pickle ranch really shines on salads. I reach for it all the time when I’m making this BLT chopped salad and this bacon and egg garden salad . It pairs beautifully with bacon and somehow it never feels like too much.
And if salads in the past have left you hungry or bored, I’ve got you covered. My ultimate salad guide walks through how to build a bowl that actually eats like a meal, with plenty of ideas, mix-and-match options, and little upgrades that make salads something you actually look forward to.
Make Ahead and Storage
How to Store: I store this in a jar or airtight container in the refrigerator. It keeps well for up to a week. Just give it a quick stir or shake before using.
More Pickle Recipes
- Dill Pickle Chicken Salad
- Dill Pickle Potato Salad
- Dill Pickle Soup
- Dill Pickle Dip
- Dill Pickle Ice Cream
I prefer finely chopped dill pickles for a firmer texture. But, I do sometimes substitute dill pickle relish. Just take care not to add too much of the liquid from the jar when adding the relish, as it might water down the dressing more than anticipated.
If the dressing is a little too thin, then I solve the problem by adding a little more sour cream and mayonnaise.
Ingredients1x2x3x
- ▢ ½ cup mayonnaise
- ▢ ½ cup sour cream
- ▢ ¼ cup buttermilk or regular milk
- ▢ 1½ teaspoons dried dill
- ▢ ½ teaspoon dried parsley
- ▢ ½ teaspoon dried chives
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon fine sea salt
- ▢ ½ teaspoon finely cracked pepper
- ▢ ¼ cup finely minced dill pickles
- ▢ 1-3 tablespoons pickle juice adjust to taste
Instructions
- Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the pickle relish and stir again.
- Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/14/25 – recipe notes and photos updated 2/2/26}
Dill Pickle Ranch
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk or regular milk
- 1½ teaspoons dried dill
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon finely cracked pepper
- ¼ cup finely minced dill pickles
- 1-3 tablespoons pickle juice adjust to taste
Instructions
- Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the pickle relish and stir again.
- Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week.
Notes
Nutrition
Dill Pickle Ranch https://barefeetinthekitchen.com/dill-pickle-ranch-dressing/
