Dill Pickle Ranch Dip
This Dill Pickle Ranch Dip is a slimmed down version of the popular Fried Dill Pickle and Ranch Dip. It has all the flavors of the original with a thick creamy texture but with less fat and more fresh ingredients. It's a tangy, creamy delicous dip for everything from vegetables to chips and fries.
Prep Time5 minutes mins
Chilling Time (approximate)20 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: American
Diet: Low Calorie, Vegetarian
Servings: 20 2-tablespoons servings
Calories: 33kcal
- 16 ounces light sour cream
- ¼ cup pickle juice from the pickle jar
- 1 1-ounce packet ranch seasoning ranch seasoning
- 1 tablespoon fresh Italian parsley minced
- 2 teaspoons fresh dill minced
- ½ teaspoon granulated garlic garlic powder can be substituted
- ½ teaspoon granulated onion onion powder can be substituted
- ¼ teaspoon celery salt
- 1 cup finely diced dill pickles
In a large bowl, whisk together the light sour cream, pickle juice, ranch seasoning, parsley, dill, granulated garlic, granulated onion, and celery salt.
Stir in the diced pickles to fully combine.
Serve the dip with sliced vegetables, dill pickle spears, pretzels, crackers or chips.
Note on serving size
For dips a standard serving size is typically 2 tablespoons. This is mainly to calculate the nutritional information. If tracking your calories, macros or WW Personal Points, adjust the serving size to match how much you eat!
Chilling the dip
The dip can be eaten as soon as it is made but allowing it to chill before serving lets the flavors blend and makes it thicker!
How to Store
Store any leftover dip in an airtight container in the refrigerator for up to three days.
Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 154mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg