Description
A creamy and tangy Dill Pickle Ranch dip that combines the classic flavors of ranch dressing with the zesty punch of dill pickles. Perfect as a dip for veggies, fries, or chicken tenders, or as a flavorful salad dressing. This easy no-cook recipe comes together quickly and can be refrigerated for enhanced flavor.
Ingredients
Scale
Dip Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 1/4 cup finely chopped dill pickles
- 1 tablespoon fresh dill (chopped) or 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1–2 tablespoons buttermilk or milk (optional, to thin)
Instructions
- Combine base ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, and dill pickle juice until smooth and well blended.
- Add flavorings: Stir in the finely chopped dill pickles, fresh or dried dill, garlic powder, onion powder, black pepper, and a pinch of salt to enhance the overall flavor.
- Adjust texture: If you prefer a thinner consistency suitable for drizzling, gradually add buttermilk or milk one tablespoon at a time until you reach your desired texture.
- Chill the dip: Cover the bowl and refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
- This dip doubles as a delicious salad dressing or a flavorful accompaniment to fries, fresh veggies, or chicken tenders.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
- For optional extra tang, add more pickle juice according to taste.
