Dill Pickle Ranch Dressing
A 5-minute Dill Pickle Ranch Dressing that’s healthy, high in protein and oil-free! Tastes like a creamy, garlicky ranch (with Greek yogurt)—made even better with tangy pickles and dill. Use it on salads, as a dip, or delicious sauce. (Gluten Free).
Servings: 5
Ingredients
- 1 cup plain Greek yogurt (full-fat recommended)
- ⅓ cup roughly chopped dill pickle
- 1 tablespoon dill pickle juice (liquid from the pickle jar)
- 1 tablespoon distilled white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- 1 tablespoon finely chopped fresh dill (more for garnish)
- black pepper (to taste)
Instructions
- Divide yogurt: Take 1 cup plain Greek yogurt and put ⅓ cup in a blender. Put the remaining ⅔ cup into a medium bowl.
- Blend: To the yogurt in the blender, add ⅓ cup roughly chopped dill pickle, 1 tablespoon dill pickle juice, 1 tablespoon distilled white vinegar ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon fine sea salt. Blend until smooth.
- Combine: Pour the blended mixture into the bowl of yogurt. Stir in 1 tablespoon finely chopped fresh dill and black pepper (to taste). Taste and adjust seasonings if needed.
Notes
- Serving Suggestions: Use Dill Pickle Ranch as a salad dressing, dip (for broccoli tots, quesadillas, smashed fingerling potatoes), as a sauce (for roasted vegetables - like air fryer bell peppers, baby tomatoes, broccolini), and so much more!
- Storage Tips: Refrigerate and use within 3 to 4 days.
- Yield: Makes 1½ cups dressing. Nutritional estimates assume ¼ cup per serving.
Nutrition
Calories: 39kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Cholesterol: 3mg | Sodium: 373mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.1mg