Barefeet in the Kitchen · by Mary Younkin
Dill Pickle Ranch
NUTRITION · PER SERVING5M COOK
CAL 2%·PRO 1%
CARBS 1G5% OF CAL
0G FIBER0G OTHER0G TOTAL SUGAR
FAT 4G93% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy dill pickle-flavored ranch dressing made with mayo, sour cream, and fresh herbs. Ready in minutes for salads and dips.
condimentamericangluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk or regular milk
- 1½ teaspoons dried dill
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon finely cracked pepper
- ¼ cup finely minced dill pickles
- 1-3 tablespoons pickle juice (adjust to taste)
At a glance
PER SERVING · TIME 5M
CAL 2%·PRO 1%
CARBS 1G5% OF CAL
0G FIBER0G OTHER0G TOTAL SUGAR
FAT 4G93% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 99mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 11mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.