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