Spicy Dill Pickle Ranch Dressing
If you’re a Ranch dressing fan, wait for it – this Spicy Dill Pickle Ranch Dressing will knock your socks off! It’s zesty, spicy, tangy, creamy, and you will instantly want to lick the spoon. Fresh herbs and scallions work their magic with some good mayo, sour cream, and of course, dill pickles for the home run. Add some hot sauce to taste, and hello! Your new favorite dressing that’s perfect for dipping and drizzling!
Why You’ll Love This Spicy Dill Pickle Ranch Dressing
This is the best Spicy Dill Pickle Ranch Dressing. Hands down. Why is it so good? The freshness of the herbs, the burst of flavor of the dill pickles, good mayo ( I’m repeating it because it does matter). Besides the fact that this creamy dressing is bursting with fresh flavors, you can use it for everything. Burgers, chicken wings, chicken tenders, dip for chips and veggies, sandwich wraps, pizza, breadsticks, onion rings, french fries, chicken sandos, and well, everything!
Ingredients You’ll Need
- Fresh dill leaves
- Fresh parlsey leaves
- Green onions or scallions. Chives work great if you can find them.
- Good mayonnaise – since this is a mayo-based dressing, opt for the high-quality stuff.
- Full fat sour cream
- Onion powder
- Garlic powder
- Kosher salt
- Fresh ground black pepper
- White wine vinegar
- Pickle juice – this makes this dressing that much better
- Dill pickles
- Tabasco or Frank’s Red Hot
- Milk-optional to thin the dressing
How to Make it!
This comes together is a snap. First, start with the herbs. Use the leaves of parsley and dill. Chop the fresh herbs finely. Next up are the scallions. When I was testing the recipe, I opted for scallions because I couldn’t find chives. In the end, it was a great choice. I used the middle part of the scallion. A little bit of the white part and the center green part. The scallion should be minced or chopped finely. The dill pickle should be finely chopped also.
Now it’s time for the dressing. Using a small bowl, add the sour cream, mayonnaise, herbs, pickles, onion, garlic powder, kosher salt, and ground black pepper. Add the white wine vinegar and pickle juice, and mix well with a fork. Mix in the chopped dill pickle and a few drops of hot sauce. Taste and adjust the hot sauce. If you prefer a thinner dressing, add milk to thin it as needed.
Chill the dressing for a couple of hours. You’ll thank me later. The best part is that this dressing only improves with time. Add milk to thin the dressing if needed – and it’s optional.
Tips for the Best Flavor
- Use fresh herbs. If you have to use dried herbs, make sure they are fresh also. Dried herbs don’t keep forever, and with time, they lose their aroma, taste, and potency.
- Use good-quality mayonnaise.
- Use full-fat sour cream or full-fat plain Greek yogurt.
My Fave Ways to Use This Dressing
This fabulous Spicy Dill Pickle Ranch is perfect for my Cheeseburger Salad, Baked Beer BBQ Chicken Wings, kettle chips, crudité, and of course, a good steak salad. This is also great on a crisp Butter Lettuce Green Salad or my BLT Salad.
FAQs About Pickle Ranch Dressing
Yes, reduce the hot sauce to your preference.
This fabulously delicious dressing lasts about 5 days refrigerated in an airtight container. Stir when you are ready to use.
Yes but make sure your dried herbs are fresh. They should be bright green, and aromatic.
For every teaspoon of dried herbs, use three teaspoons of fresh.
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All content and photographs ©Claudia’s Table and claudiastable.com
Spicy Dill Pickle Ranch Dressing
July 22, 2025
Ingredients
- 3 teaspoons Fresh dill leaves finely chopped
- 3 teaspoons Fresh parlsey leaves finely chopped
- 3 teaspoons Green onions or scallions. Chives work great if you can find them. finely chopped
- 1/4 cup Mayonnaise good quality
- 1/2 cup Sour cream full fat
- 1/4 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Kosher salt Mortons
- 1/8 teaspoon ground black pepper freshly ground
- 2 teaspoon White wine vinegar or white vinegar
- 1 tablespoon Pickle juice
- 4 tablespoons Dill pickles finely chopped
- 4 drops Tabasco or Frank’s Red Hot
- 2 teaspoons Milk optional to thin the dressing
Instructions
- Use the leaves of parsley and dill. Chop the fresh herbs finely.
- Next up are the scallions. I used the middle part of the scallion. A little bit of the white part and the center green part. The scallion should be minced or chopped finely.
- The dill pickle should be finely chopped also.
- Now it’s time for the dressing. Using a small bowl, add the sour cream, mayonnaise, herbs, pickles, onion, garlic powder, kosher salt, and ground black pepper.
- Add the white wine vinegar and pickle juice, and mix well with a fork.
- Mix in the chopped dill pickle and a few drops of hot sauce. Taste and adjust the hot sauce.
- If you prefer a thinner dressing, add milk to thin the dressing if needed.
- Chill the dressing for a couple of hours. You’ll thank me later. And the best part is that this dressing only gets better with time.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Another winner! Love this version of ranch dressing!
Glad you liked it!