Dill Pickle Buttermilk Ranch Dressing

This Dill Pickle Buttermilk Ranch Dressing is a dill pickle lover’s DREAM. It’s creamy, flavorful, and so much better than store-bought. Use it on salads, as a dip, or drizzled over bowl meals.

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! It’s also one of my favorite sauces for rice bowls, like these Buffalo chicken bowls.

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

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!

Useful Tools for This Recipe

• Mixing bowls
• Measuring cups and spoons
• Blender, preferably a small bullet-style blender
• Jar
• Airtight container

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!

Have You Made This Recipe?

If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!

You can also show off your creations on Instagram by tagging @killing__thyme

Ways You Can Use Dill Pickle Buttermilk Ranch Dressing:

• You can drizzle some of this dressing over these awesome Crispy Air Fryer Chicken Cutlets!
• This would also make a great dipper for breaded mushrooms or Buffalo wings, if blue cheese isn’t your jam.
• Serve it alongside a lunch wrap—whether it be chicken or tuna!

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5 from 7 votes

Dill Pickle Buttermilk Ranch Dressing

By: Dana Sandonato

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

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 10 minutes minutes

Servings: 20 Tablespoons (approx)

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Ingredients 

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Dill Pickle Buttermilk Ranch Powder Blend:

• ▢ 1 cup dry buttermilk powder
• ▢ 2 tablespoon dried dill weed
• ▢ 2 tablespoon freeze-dried chives
• ▢ 2 tablespoon dried parsley
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon onion powder
• ▢ 2 teaspoons sea salt
• ▢ 1/2 teaspoon cracked black pepper

Dill Pickle Buttermilk Ranch Dressing:

• ▢ 1/2 cup mayonnaise
• ▢ 1/2 cup Greek yogurt
• ▢ 3 tablespoon Dill Pickle Buttermilk Ranch Powder Blend
• ▢ 2 tablespoon 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

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