Dill Pickle Ranch

If you're looking for a little nudge to eat more greens, this dill pickle ranch might just do the trick. It's a twist on my classic homemade ranch dressing—still creamy, garlicky, and packed with herbs, but with an extra punch from tangy chopped dill pickles that only enhance the flavor. It's so good, you'll want to eat homemade salads every single day! But you know what is also scrumptious paired with it? Crispy chicken tenders, crunchy pretzels, salty potato chips, French fries... even these fried pickles! (Yep, pickles on pickles. Trust me.) You could even slather it on sandwiches and wraps, or drizzle some on a loaded baked potato. This is light-years better than anything you can buy in a bottle and it's perfect for summer when you have a garden full of fresh veggies to eat. Give this one a try!

What are the best pickles for dill pickle ranch?

Oh, you don't need to overthink this one—just grab your favorite dill pickle chips, whether they're from the store or straight from your own fridge. This dressing is all about that tangy dill flavor, so steer clear of sweet pickles or bread-and-butter varieties. They’re delicious, but not quite right for this ranch.

How many servings does this recipe make?

You'll get about two cups of dressing with this recipe. You should aim for two to three tablespoons of dressing per person, so you can plan on it making enough for 10 to 12 people. This recipe is a cinch to double or triple if you need a bigger batch! If you're making ranch for a smaller crowd, just go ahead and make the full recipe. You'll be glad you did, plus it lasts up to four days in the fridge.