Description
This Dill Pickle Ranch recipe is a creamy and tangy dressing perfect for salads, dips, and sauces. Combining the zesty flavor of dill pickles and fresh dill with classic ranch ingredients like mayonnaise, sour cream, and milk, this homemade dressing is easy to prepare and packs a flavorful punch. It’s ideal for adding a refreshing twist to your favorite dishes.
Ingredients
Scale
Dressing Base
- ½ cup (116 g) mayonnaise
- ½ cup (115 g) sour cream
- 3 tablespoons whole milk
Flavorings
- ¼ cup (60 g) dill pickle juice
- 1 large dill pickle, finely chopped (about ¼ cup)
- 2 teaspoons fresh dill, finely chopped (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper
Instructions
- Whisk dressing base: In a medium bowl, whisk together the mayonnaise, sour cream, and whole milk until the mixture is smooth and well combined, creating a creamy base for the dressing.
- Add flavorings: Incorporate the dill pickle juice, finely chopped dill pickles, fresh dill, garlic powder, onion powder, kosher salt, and ground black pepper into the creamy base. Stir thoroughly until all ingredients are evenly mixed.
- Refrigerate to develop flavors: Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld and intensify for the best taste.
- Serve and store: Use the Dill Pickle Ranch as a salad dressing, dip, or sauce to enhance your favorite dishes. Keep any leftovers refrigerated in a sealed container for 3 to 4 days to ensure freshness.
Notes
- For a thinner consistency, add a little more whole milk until desired texture is achieved.
- Adjust salt to taste, especially if your pickle juice is already salty.
- Use fresh dill for the best flavor, but dried dill can be substituted in a pinch (reduce quantity by half).
- Perfect for vegetable dipping, potato salads, or as a sandwich spread.
- Store leftovers in an airtight container in the refrigerator and consume within 4 days.
