Dill Dressing for Pickle Lovers
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
Alright, dill fans—this one’s for you. If you’re the kind of person who steals the pickle off someone else’s burger, adds dill pickle chips to your snack rotation, or has a jar of pickle juice permanently parked in your fridge, this is your moment. Today we’re diving into a seriously flavorful dill dressing that’s basically a love letter to all things tangy, briny, and herbaceous. This dill salad dressing recipe is creamy, bold, and packed with serious pickle punch. It’s built on a ranch-style base of mayo, sour cream, and buttermilk—so you know it’s going to be smooth, rich, and totally delicious. Add in a heap of fresh dill, chopped kosher dill pickles, and a few tablespoons of pickle brine, and what you get is a salad dressing that can easily double as a dip.
Ingredients:
For the dressing
- 1/3 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 4-5 tbsp fresh dill, finely chopped
- 2 kosher dill pickles, finely chopped almost to a puree
- 2 tbsp dill pickle juice
- 1 tsp dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp fresh pepper
For the salad
- 1 head iceberg or 2 hearts of romaine, chopped
- 8 slices bacon, roughly chopped
- 1/2 cup pickled red onions
- 2 kosher dill pickles, sliced thin
- 4 soft boiled eggs, cut into halves
- Fresh dill, to garnish
- Black pepper
Instructions:
- Place all dressing ingredients in a bowl and whisk vigorously until smooth and creamy. Set aside.
- Cut the lettuce into large chunks or small wedges and place them in a large mixing bowl, then layer with salad ingredients ending with the eggs on top.
- Drizzle generously with the dressing and top with more dill and black pepper. Store any leftovers in a jar in the fridge for 3–4 days.
Tangy, Creamy, Crunchy—Let’s Talk Texture
What I love most about this salad dressing recipe (besides how easy it is to make) is the creamy consistency. You whisk everything in a small bowl or blitz it in a high-speed blender, and the result is a sauce that coats your lettuce just right without being heavy. It’s luscious from the sour cream and mayo, has a little zip from the dijon mustard and pickle juice, and finishes with that hit of fresh pickle juice that keeps things bright.
When paired with crisp romaine or iceberg lettuce, crispy bacon, soft-boiled eggs, and pickled red onions? Total salad bliss. And if you’re serving this up alongside some roasted asparagus, grilled green beans, or even oven-baked cod—it works beautifully as a sauce or side.
The Secret to the Best Dill Salad Dressing
Let’s answer the big question: what makes a salad dressing recipe truly great?
For me, it comes down to simple ingredients, balanced flavor, and a little bit of personal flair. The secret here is the combination of fresh dill and dill pickle juice. It’s a double-dill situation that really sets this apart from your typical store-bought creamy dressings. I even throw in finely chopped pickles—almost puréed—so you get that sharp, tangy punch in every bite.
This one leans hard into dill territory (in the best way), but it’s also flexible. If you want to mix things up, try adding a bit of fresh parsley, tarragon, or chives for a more herb-forward profile. Or blend in a touch of garlic powder or shallots to deepen the flavor. The real key is to taste as you go and stir until it hits just right.
Tips and Tricks: Making Your Own Dill Dressing
Use a whisk or a blender: If you’ve got a blender or a food processor, that’ll give you the smoothest finish. But if not, just grab a small bowl and a whisk and go for it. You’ll still get that creamy, pourable consistency.
Don’t skip the pickle juice: This isn’t just for tang—it adds salt, acidity, and that classic dill weed flavor. It’s the soul of this creamy dill dressing.
Make it your own: Sub in plain Greek yogurt if you want a lighter version. Or go bold and use it as a dipping sauce for chips, chicken strips, or roasted veggies. I’ve even dunked carrots, green beans, and asparagus into this and called it lunch.
Store it properly: This dressing will keep in an airtight container or sealed jar in the refrigerator for up to 4–5 days. Just give it a shake or a stir before using, especially if it’s been chilling in the back of the fridge.
Dill Dressing: Beyond the Salad Bowl
Obviously this is epic on salads—particularly ones with crunch. Think iceberg wedges, chopped romaine, or even a coleslaw mix if you’re feeling lazy. But where this dill salad dressing really shines is in its versatility.
Try it as a spread for sandwiches. Use it to dress a potato salad or toss it with grilled veggies like zucchini, carrots, or purple cabbage. Drizzle it over a seared steak. Use it as a base for a creamy dill sauce to pair with seafood like salmonor shrimp.
Or go full fast food chains copycat and recreate your favorite chick-fil inspired kale crunch salad, swapping in this dill bomb of a dressing. You get all that big flavor, homemade, with none of the preservatives.
Salad Build Idea: The Ultimate Dill Pickle Salad
Here’s a killer way to use this dressing:
- Start with crisp lettuce or a mix of baby spinach and spring mix
- Add crispy bacon, halved soft-boiled eggs, and shaved parmesan cheese
- Throw in some onions, pickled red onion, or chopped shallots
- Garnish with extra fresh dill and thin slices of kosher dill pickles
- Finish with a heavy drizzle of the dressing and some cracked black pepper
It’s got crunch, protein, fat, and that addictively salty, tangy zip from the dill. It’s the kind of thing that turns a side salad into a full meal.
Final Thoughts
This one’s for the dill lovers—no holding back. If you’re the person who always orders extra pickles, who adds pickle powder to popcorn, or who keeps a stash of veggies around just to dip into something delicious—this dill dressing is your jam.
With fresh herbs, rich dairy, and just the right balance of acid and salt, this creamy dill salad dressing checks all the boxes. It’s quick, customizable, and it makes any salad situation ten times more exciting.
Just don’t drink it straight from the bowl. (Okay fine… maybe one spoonful.)
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Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.
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