Description
Skip the store-bought and make this creamy dill pickle ranch dressing instead. A tangy twist on classic ranch, it’s made with pickles, sour cream or Greek yogurt, avocado, and fresh herbs for a thick, creamy, flavor-packed dip, dressing, or spread. Dairy-free option included.
Ingredients
- 1/3 cup pickle juice
- 1/3 cup sour cream or thick plain yogurt (See notes for non-dairy options)
- 1/2 of medium avocado (about 1/3 cup mashed) (See Notes for Tips)
- 1/4 cup chopped pickle slices (gherkin, dill, or sweet pickles) - See notes
- 1 tablespoon fresh dill, finely chopped*
- 1 tablespoon fresh parsley, finely chopped*
- 1 tablespoon fresh chives, finely chopped*
- 1/4 teaspoon black pepper
- Optional, but recommended - 1/8-1/4 teaspoon garlic and onion powder, each
See notes for dried herbs option.
Instructions
- Add the pickle juice, sour cream or yogurt, avocado, chopped pickles, fresh herbs, and black pepper to a food processor or high-speed blender (see Notes for a no-blender option).
- Blend on high until the mixture is smooth, creamy, and well combined, stopping to scrape down the sides as needed to ensure everything is evenly incorporated. The dressing should be thick but pourable.
- Taste and adjust as needed, adding more fresh herbs or a splash of pickle juice for extra tang. NOTE: You won’t need extra salt since the pickles and juice add plenty of flavor. If the dressing is too thick, stir in 1–2 tbsp water or more pickle juice until it reaches desired consistency.
- Storage – Transfer the dressing to an airtight container and store in the refrigerator for up to 3–4 days. Stir before serving, as natural separation may occur. If it thickens after chilling, add a small splash of water or pickle juice to loosen and bring it back to a creamy consistency.
Notes
No Blender – Finely chop the pickles and herbs, mash the avocado well, then whisk everything together until combined. The texture will be slightly chunkier, but still great.
Pickle Choices – Use dill pickles or gherkins for best flavor. A mix of dill + slightly sweet pickles works well, but avoid overly sweet varieties. Adjust pickle juice if your pickles are very salty.
Dried herb option – Use 1 teaspoon dried dill + 1 teaspoon dried parsley + 1 teaspoon dried chives in place of fresh herbs.
Dairy-free option – Swap sour cream/yogurt with dairy-free yogurt or hummus. Hummus adds extra protein and a savory tang that pairs well with pickle flavors.
Flavor Tip – For a richer dressing, use ¼ cup mayonnaise + ¼ cup avocado in place of the ½ avocado.
- Prep Time: 5 minutes
- Cook Time: n/a
- Category: condiment, Condiments, dressing
- Method: blend
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp (Note: This will vary slightly depending on whether you use sour cream vs yogurt and the type of pickles/pickle juice)
- Calories: 45
- Sodium: 125 mg
- Fat: 3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 2 g
- Fiber: 0.6 g
- Protein: 1 -2 g
- Cholesterol: 4-5mg
