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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
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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