This Dill Pickle Buttermilk Ranch Dressing is a dill pickle lovers DREAM. It’s creamy, flavorful, and so much better than store bought.

Bowl of salad with dressing being spooned over it.

Because Dill Pickle Belongs in Everything!

I’ve been obsessed with dill pickle-flavored anything and everything since I was a kid. So obviously I’m going to tell you that regular ol’ Ranch dressing needs to take a backseat and make room for this dilly goodness right here.

This recipe will make any dill pickle lover swoon. And best of all, this is so much better—health-wise and flavor-wise—than bottled Ranch or the dried packets.

The ingredients here will yield about a cup of dry mix, so you can store it in the fridge or freezer in an airtight container and make a fresh batch of Dill Pickle Ranch Dressing, or even a dip with a few alterations, whenever you want!

Important Note

Dry buttermilk powder is shelf stable until opened. Once opened, it needs to be refrigerated.

The Ingredients You’ll Need

  • Dry buttermilk
  • Dried parsley
  • Dried dill weed
  • Freeze-dried chives
  • Garlic powder
  • Onion powder
  • Sea salt
  • Cracked black pepper
  • Mayonnaise
  • Greek yogurt
  • Pickle juice, from a jar of pickles
  • Buttermilk or regular milk

Hand holding out a small mixing bowl of dry buttermilk ranch mix.

How to Make Buttermilk Ranch Dressing With Dill Pickle Flare

  1. First, make the dry mix. Combine everything from the dry buttermilk through to the black pepper and whisk it with a fork until combined.
  2. Pop the mayo, Greek yogurt, and pickle juice into a blender—preferably a small bullet-style blender.
  3. Add 3 tablespoons of the dry buttermilk Ranch dressing mix to the blender, followed by the milk.
  4. Blend the mixture until smooth.
  5. The dressing will keep in the fridge for about a week, and the dry mix will keep in the fridge for up to 4 months. You can pop it in the freezer, where it’ll last indefinitely!

Hand holding out blender container full of freshly made dill pickle buttermilk ranch dressing.

Useful Tools for This Recipe

Recipe Tips + Tricks

  1. To make a thicker dressing for the purpose of dipping, mix 3 tablespoons of the dry dressing mix into 1 cup of sour cream or Greek yogurt.
  2. Dry buttermilk powder is shelf stable until it’s opened. Once it’s opened, it needs to be refrigerated.
  3. The dry dill pickle buttermilk ranch dressing mix can be stored in the fridge for up to 4 months, but I suggest popping it in the freezer if you have room; it will keep in the freezer indefinitely!

Yellow bowl full of salad drizzled with dill pickle buttermilk ranch dressing.

Have You Made This Recipe?

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Ways You Can Use Dill Pickle Buttermilk Ranch Dressing:

Dill Pickle Buttermilk Ranch Dressing

This Dill Pickle Buttermilk Ranch Dressing is a dill pickle lovers DREAM. It's creamy, flavorful, and so much better than store bought.
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 54kcal
Author: Dana Sandonato

Ingredients

Dill Pickle Buttermilk Ranch Powder Blend:

  • 1 cup dry buttermilk powder
  • 2 TBSP dried dill weed
  • 2 TBSP freeze-dried chives
  • 2 TBSP dried parsley
  • 1 TBSP garlic powder
  • 1 TBSP onion powder
  • 2 tsp sea salt
  • 1/2 tsp cracked black pepper

Dill Pickle Buttermilk Ranch Dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 3 TBSP Dill Pickle Buttermilk Ranch Powder Blend
  • 2 TBSP pickle juice, from a jar of dill pickles
  • 1/3 cup buttermilk or regular milk

Instructions

To make the dry mix:

  • In a small mixing bowl, combine all of the ingredients from the dry buttermilk through to the black pepper. Whisk it with a fork until combined.

To make the dressing:

  • Transfer the mayo, Greek yogurt, and pickle juice to a blender—preferably a small bullet-style blender.
  • Add 3 tablespoons of the dry buttermilk Ranch dressing mix to the blender, then add the milk.
  • Blend the mixture on high until it's smooth.
  • Prepared Dill Pickle Buttermilk Ranch Dressing will keep in the fridge for about a week; the dry mix will keep in the fridge for up to 4 months or in the freezer indefinitely.

Notes

*Servings
The dressing recipes yields about 1.5 cups of Dill Pickle Buttermilk Ranch Dressing.
The dry mix yields about 1 cup.

Nutrition

Serving: 18servings | Calories: 54kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 230mg | Sugar: 1g