This Dill Pickle Ranch is the best salad dressing I’ve ever made. It takes a delicious homemade ranch dressing and mixes it with the sour punch of dill pickles for the ultimate salad dressing or dip for veggies!
Cracker Barrell Dill Pickle Ranch Inspiration
I’m obsessed with salads you guys, like seriously I crave them if I don’t have them multiple days a week. So with my love for salads and trying to eat low carb I often find myself ordering them while we are out for dinner.
A couple of weeks back we had the pleasure of having lunch with my sister-in-love, Teri, at Cracker Barrel. Teri works at Cracker Barrel and was gracious enough to go there with us anyway.
I have to say it was a life-changing lunch, or at least life-changing for my salad game when she mentioned she was ordering the dill pickle ranch.
With my love of ranch and anything to do with pickles, I just knew I had to try it and man was it delicious.
That recipe inspired me an instant to come home and start testing my own version of it. I can’t say this one tastes exactly like theirs, but oh my word you guys this dressing is so amazing and the best ranch I’ve ever made!
This recipe is awesome because it’s super easy to mix it all up in the food processor or mixer then it is ready to use.
You can opt to leave it thicker as a dip or thin it down more with more pickle juice for your new favorite salad dressing.
Ingredients and Method for Dill Pickle Ranch
The ingredients needed for this ranch are so simple and easy to find at any store and the process is super simple.
Remember, I “discovered” pickle ranch while at Cracker Barrel, so I don’t know exactly what was in their version this doesn’t taste exactly like theirs, but I think it is better!
I wanted to keep my recipe as clean as possible and low-carb without shorting myself on the flavors.
So here’s what you’ll need to make my version at home:
Mayo – I’m talking real mayo people, none of that funky Miracle Whip or “salad dressing” stuff. We just can’t be friends anymore if you do, so please don’t! I love making my own at home since I can make it with a great oil instead of the canola oils in store-bought. However, if you want to grab storebought then that is totally fine, just make sure it is a good one like Duke’s or Hellman’s.
Cream Cheese – This may seem a little odd to some of you that make your own ranch often, but trust me with this one. The extra richness and fat in the cream cheese really help mellow out the natural saltiness from all the pickle goodness.
Pickles and Pickle Juice – I love dill pickles so that is the type of pickles and juice that I use in this ranch. I love all pickles from the cheap ones you find at Aldi to the expensive ones you find at specialty stores so I’ve used them all and they all work fine. You’ll just need about 2 to three ounces of the actual pickles and at least 1/4 cup of the juice (more if you want it thinner for a dressing or to your liking).
Dill Weed & Garlic – Along with the main ingredients we don’t want to skip the spices and nothing goes better with pickles than dill week and garlic. These two spices are what really take this dill pickle ranch to the top of amazing. You can use fresh or dried but I tend to use the dried forms because I feel like they last longer in the dressing once it is mixed up.
Once you have all these ingredients ready to go, just pull out your food processor or a blender and toss all the ingredients into your machine. You can find the full measurements in the recipe card at the bottom of this blog post.
After you have it all in just buzz it up until everything is smooth. If you want to leave some bigger chunks of pickles that is fine too.
This recipe will be pretty thick once chilled so you can adjust the consistency if you want it thinner by adding more pickle juice, some water, or milk of choice.
Is Store-Bought Ranch Dressing Mix Low Carb?
Sadly most store-bought ranch dressing mixes will be higher in additives which means the ingredients aren’t going to be ideal for a low-carb or Keto Diet.
They also tend to be high in sugar and carbohydrates, so I only use them in a pinch. I am a huge fan of mixing up a big batch of homemade ranch mix.
That way I have it on hand for this dressing and other uses like dips or flavoring some of my nut and seed snack mixes.
If you want a great recipe for a low carb healthier version to use check out this Keto Ranch Seasoning over at Mad Creations blog. It is a great mix to use in this ranch dressing.
How To Store This Homemade Dill Pickle Ranch
This recipe makes about 2 cups of dill pickle ranch when you follow the recipe card as written. I like to store mine in a glass mason jar with a lid and ring. But any type of airtight container will work.
This homemade ranch dressing will last about 1-2 weeks in the fridge. The dressing might start to separate some as the second week goes on but just make sure to shake it up well and it will easily come back together.
If you think your family will not go through this much ranch in two weeks then I would cut the recipe in half and just do a smaller portion.
What to Serve with The Best Dill Pickle Ranch
This ranch recipe is delicious and served with anything you put it on but here are a few suggestions that I love to pair with this recipe.
You can leave it a bit thicker and serve it as a dip with fresh veggies like broccoli, carrots, cucumbers, and cauliflower.
If you’re not into raw veggies then grab your favorite low-carb cracker or chips for more dipping.
Then of course my favorite way to eat this dill pickle ranch is just drizzled over a big fresh leafy salad loaded with protein.
So if you are going to enjoy it over a salad you can leave it thick or thin down a bit more with pickle juice or your milk of choice. It is such a good salad dressing!
Lastly, this dressing would also make a good addition to any low-carb sandwich or wrap in place of your normal mayo or mustard.
One thing is for sure though, no matter how you eat this dill pickle dressing you’re going to love it!
This is the best homemade ranch dressing or dip you'll eat! If you are a dill pickle fan you will love this dressing.
- 4 ounces of softened cream cheese
- 3 ounces of dill pickles
- 1 1/4 cups of real mayonnaise
- 3 tablespoons of dill pickle juice
- 2 tablespoons of homemade Ranch Mix
- 1 tablespoon of dill weed
- 1 teaspoon of garlic powder
- Toss all of the ingredients into a food processor and mix until thoroughly combined.
- Taste and adjust the seasoning to your liking. If the Dill Pickle Ranch is too thick you can add either a little bit more pickle juice. You could also use water or milk of your choice.
- Once it is completely mixed pour it into a glass container with a lid and chill for several hours to let the flavors develop.
Serving Size1 tablespoon
Amount Per ServingCalories 88Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 141mgCarbohydrates 1.5gNet Carbohydrates 1.5gFiber 0gSugar 1gProtein 0g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!