This Dill Pickle Dressing recipe is so good, you'll want to put it on absolutely everything! The sweet and tangy dill packs this dressing with flavor and the creamy yogurt and mayo give it tasty texture. Best of all, it comes together in a blender and is ready in just a few minutes!
Dill pickle salads have been taking the world by storm. They are prepackaged salads with this delicious and creamy dill pickle ranch dressing, crispy bites, dill pickle seasoning, and fresh greens. When I finally got my hands on it, I would say addicted is the word I was.
I was literally having the Taylor farms dill pickle salad every day for lunch with chicken nuggets. Yum! But, store dressing isn’t the best for me so I set out to make it at home. And what we came up with will knock your socks off!
Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted
Nonfat Greek Yogurt: Greek yogurt adds protein and tang to this dressing, just be sure to use unsweetened and unflavored.
Substitutions: Sour cream can be used in place of plain yogurt.
Mayonnaise: This is our thickener. We tried this recipe without and to get that creamy texture the mayo is needed.
Substitutions: You can use additional greek yogurt or sour cream but the texture will be much thinner (still yummy!).
Dill Pickles: You can’t have this dressing without pickles!
Substitutions: Any of your favorite pickles will work. We use dill pickles for their tangy flavor but you can also use sweet pickles if you prefer. Dill pickle juice or dill relish can be used instead of pickles, use 1 tablespoon of juice or relish to substitute 1 pickle.
Ranch Seasoning: I love to use ranch seasoning mix because it adds additional spices while only using one more ingredient! Plus, it’s dill pickle ranch dressing so you need the ranch.
Substitutions: Any of your favorite Ranch seasoning blends can be used. You can also make your own blend using a recipe like this one from Budget Bytes.
White Vinegar: Even with the tang from the yogurt, white vinegar is needed to balance flavors without weighing the dressing down.
Substitutions: This can be omitted in a pinch.
Lemon Juice: The lemon adds the brightness and fresh flavor necessary for a heavy and creamy dressing.
Substitutions: Fresh or bottled lemon juice can be used.
Spices: We use a combo of salt, pepper, and the very important dill!
Substitutions: Fresh dill is best, but dried dill will work too. Salt and pepper are a must.
How to Make this - Step by Step
Step one: Add everything to a blender or food processor and blend until smooth, usually 1 minute.
Step two: Enjoy!
Watch How to Make This - Step by Step
If you want to really amp up the flavor of this dill pickle and ranch dip, try using dill pickle seasoning instead of dill pickles. You can find it on Amazon here or try making your own.
Facts and Common Questions
How long can you keep homemade salad dressing?
You can keep this creamy dill pickle dressing for up to 7 days in the refrigerator and most other homemade dressings can be stored for the same length of time.
What is in the dill pickle salad at Costco?
The salad that this dressing is based on has a mixture of green leaf lettuce, red cabbage, dill pickle ranch dressing, dill pickle seasoning packet, feta cheese, and brioche croutons.
Is this dressing healthy?
This dill salad dressing is on the healthy side. Since we use Greek yogurt, the fat content is lower and protein content is higher. Plus without any preservatives, homemade dressings are one of the healthiest dressings for a salad.
Can this be used in other ways?
Sure can! This dill pickle sauce would make a fantastic dill pickle dip (a great side dish!), dill pickle pasta salad, or marinade. And if you're using this as a dressing for one of my favorite salads (aka the creamy dill pickle salad), try adding some fresh flavors from red onions, cherry tomatoes, and other fresh veggies to really make your delicious salad sing!
Want to Save it for Later? Here’s how!
This dill pickle salad dressing is great to have on hand but does not freeze well. So, I recommend only making enough that you will eat in the next week.
Fridge: Store this dressing in an airtight container or sealed jar (I prefer a mason jar) for up to 7 days. When ready to eat, just give it a little shake.
Ok, this recipe's fun fact is that I hate pickles. But I love dill pickle salads. Why? I will never know. But in other news, Americans eat roughly 8.5 pounds of pickles in a year (guess they are pickle lovers). Other folks like them too, even going back to 2400 B.C.E when some people believe the pickle was first created. (source)
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Did you try this and love it? Leave us a review, we would love to hear from you!
- ⅓ cup Greek Yogurt
- ⅔ cup mayo
- 2 pickle spears
- 1.5 tablespoon ranch seasoning
- 1 tablespoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon dill
- 1/4 tsp salt and pepper
- Add everything to a blender and blend.
- Enjoy on top of your favorite salads, or as a delicious dip or sauce!