You may think ranch dressing is one of those "why would I ever make this myself?" recipes...until you try this ranch recipe and realize the bottled stuff never stood a chance. This dressing is ultra-creamy and has a sneaky splash of dill pickle juice that delivers that bold, restaurant-style flavor you can't quite put your finger on…but immediately want another bite of.
It takes minutes to whisk together, uses everyday fridge staples, and tastes so much better than anything you can get at the store. Trust me on this one: as a ranch dressing-loving family, this is a recipe I swear by.
Once you try this homemade ranch, you'll never go back. The pickle juice brightens everything without tasting pickle-y but gives this ranch some serious personality.
When Anderson was a little guy, the way we'd get him to try new foods? Call it a nugget and add a dip. This ranch dressing is perfect for that--there's no fake junk and the flavor is incomparable.
One of our favorite ways to use this salad dressing is on a classic wedge salad. Cut a head of iceberg lettuce into wedges, top with diced cherry tomatoes and crumbled cooked bacon, and drizzle with the ranch. It's so easy and so good.
Bonus: it pairs perfectly with fried pickles so you'll already have pickle juice ready to go. Use it for buffalo wings, salads, crispy chicken tenders, French fries...the sky's the limit.
And if you love ranch like my family does, then you're going to love these ranch-flavored favorites: my Sassy Scotty chicken salad chick recipe, high protein buffalo chicken dip, and Southern fried pickle dip.
Ready to get started on that homemade dill pickle ranch? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- mayonnaise
- sour cream
- whole buttermilk
- dill pickle juice
- fresh parsley
- garlic powder
- onion powder
- dried dill
- kosher salt
- freshly ground black pepper
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, whisk together the mayonnaise, sour cream, buttermilk, and pickle juice in a bowl or large jar until smooth.
- Then, add the parsley, garlic powder, onion powder, dill, salt, and pepper, stirring until smooth. Store in an airtight container or mason jar in the refrigerator.
Hint: This is one of those recipes that improves in flavor as it sits. Make it ahead of time and let it hang out in the fridge.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Mayonnaise - I'm an adamant Duke's mayo girl; it doesn't have any sugar which makes it super versatile. If you opt for another brand, you may need to adjust the amount of salt in the recipe. Just taste and adjust as needed.
- Sour cream - Greek yogurt (full-fat preferably) can be swapped in for the sour cream.
- Whole buttermilk - If you don't have buttermilk on-hand, you can make your own: Mix together ¼ cup whole milk with 1 teaspoon lemon juice or white vinegar and let it stand until thickened. You can also use low-fat buttermilk instead (the dressing will just be a little thinner.)
- Dill pickle juice - Instead of pickle juice, you can use lemon juice or vinegar (opt for white vinegar or apple cider vinegar.) Or, other pickle brine works too. I just don't recommend using bread and butter pickle brine. It's too sweet.
- Fresh parsley - Fresh herbs are always a good option, so if you don't have fresh parsley, go for fresh chives or green onions. They'll give the dressing an oniony flavor. Or, use dried parsley or Italian seasoning instead if you'd like.
- Dried dill - Fresh dill can be used instead of dried. Start with 1½ to 2 teaspoons finely chopped.
Variations
Check out these additional ways to change up this recipe:
- Spicy Ranch - Stir in a little bit of your favorite hot sauce, some cayenne pepper, or a pinch of crushed red pepper flakes to give this dressing a little heat.
- Avocado Ranch - Blend in half of a ripe avocado with the other ingredients in a food processor or blender for a creamy, green-tinted twist.
- Chipotle Ranch - Mince one canned chipotle pepper in adobo sauce (from a 7-ounce can) and stir it in along with some adobo sauce for a smoky, spicy version.
- Salsa Ranch - Love a taco salad? Stir in a little salsa and give your salad a little extra oomph.
Equipment
Here's the equipment you'll need to make this recipe:
- whisk
- dry measuring cups
- measuring spoons
- medium bowl
- liquid measuring cup
- chef's knife
Storage
To refrigerate: Store dressing in an airtight container in the fridge for up to 5 to 7 days. Stir before serving.
To freeze: I don't recommend freezing. Mayonnaise- and dairy-based dressings tend to separate and lose their creamy texture once thawed.
Tasty Tip
Give this ranch a protein boost and make it a dip. Swap out the sour cream for double the cottage cheese. Blend the cottage cheese in the food processor before stirring with the remaining ingredients.
Frequently asked questions
It doesn't--the pickle juice just a bright, tangy, and balanced flavor. Most people can't identify the pickle juice, they just know it's good.
You can, but fresh parsley gives the best flavor. Use 1 teaspoon dried if needed.
I don't recommend it. The sweetness of bread and butter pickle juice would overpower the dressing.
Reduce the buttermilk slightly and chill the ranch before serving. It'll thicken as it rests.
As written, it is! To be sure, double-check labels on your mayonnaise and spices.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this homemade ranch dressing:
🍽Get the recipe
How to Make the Best Homemade Creamy Ranch Dressing
Equipment
- whisk
- dry measuring cups
- measuring spoons
- medium bowl
- liquid measuring cup
- chef's knife
Ingredients
- ¾ cup mayonnaise
- ¼ cup sour cream
- ¼ cup whole buttermilk
- 2 tablespoon dill pickle juice
- 2 tablespoon fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Whisk together the mayonnaise, sour cream, buttermilk, and pickle juice in a medium bowl or large jar until smooth.
- Add the parsley, garlic powder, onion powder, dill, salt, and pepper and whisk until smooth. Store in an airtight container in the refrigerator.
RECIPE GUIDELINES AND TEST KITCHEN TIPS
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
FOOD SAFETY
Don't forget to keep these food safety tips in mind when making this recipe:
- Cover and refrigerate any leftovers--don't let them hang out at room temperature for too long
- Always have good ventilation when using a gas stove
Christine B says
Whenever a restaurant had "homemade ranch" on the menu, I always love it, as it's just better than what comes in a bottle. This recipe nails it. Even though it's a smidge more pickle-y than I like, I'll simply lower the amount to 1.5 Tbsp and make it a staple in my kitchen. It's just delicious.
AshleyFreeman says
Yes! That's the perfect option if you want it less pickle-y 🙂
Swathi says
This homemade ranch dressing is so good, I am not going to buy from store anymore.
Marie-Pierre says
This Ranch is our kid's favourite, love the pickle juice touch in there!
Bea says
This ranch recipe is perfect. So much better than any bottled dressing!
Carla says
This ranch is next-level! So creamy and fresh, and that little splash of pickle juice is genius. Definitely one of those ‘never buying bottled again’ recipes!
Stella says
I didn't know it could be so easy to make this dressing at home. So simple and delish. I used fresh dill this time.