Spicy Pickle Ranch Dip
Posted on: February 8, 2025. Updated on: February 8, 2025.
by Carolina Gelen
Table of Contents
Spicy Pickle Ranch Dip
This spicy pickle dip starts with a zingy ranch base made brighter with a few splashes of buttermilk or kefir and salty pickle brine. The ranch dip is swirled on a serving platter then topped with a spicy pickle oil—finely diced pickles tossed in a garlic and chile-infused oil. When it comes to choosing the right pickle for this recipe, it’s really a matter about choosing your own adventure:
Do you enjoy a full-on tart, salty moment? Opt for dill pickles.
Are you more of a sweet and sour person? Bread and butter pickles it is! They have a lovely way of balancing the tanginess of the spicy pickle ranch dip.
Spicy Pickle Oil
Homemade Ranch Dip
Looking for more snackable recipes?
Try my crunchy, savory, 4-ingredient seed crackers. They’re so easy to make, perfect for serving with your favorite dip or crumbling in a salad for some extra crunch. My spicy everything cheddar biscuits are a fun baking project if you’re looking for a decadent savory pastry.
Spicy Pickle Ranch Dip
Servings: 8 to 12
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Ingredients
Ranch Dip
- 1 pound sour cream
- 1/3 cup (80g) buttermilk or kefir
- 1/4 cup (60g) pickle brine
- Salt
- 0.5 oz (a small bunch) dill, finely chopped
- 0.5 oz (a small bunch) chives, thinly sliced
- 2 teaspoons garlic powder
- 1 garlic clove, finely grated
Spicy Pickle Oil
- 1/3 cup (75g) extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 1/2 teaspoons Aleppo pepper or chili flakes
- 3 small pickles (125g), such as dill pickles or bread and butter pickles, diced
- 0.5 oz chives, thinly sliced
- 2 tablespoons (30g) pickle brine
Instructions
- Make the ranch dip: In a medium bowl, combine the sour cream, buttermilk or kefir, pickle brine, and a big pinch of salt. Taste and season with more salt, as needed. Add more buttermilk or kefir for more tanginess. Add the dill, chives, garlic powder and fresh garlic. Stir to combine. Refrigerate until serving.
- Make the spicy pickle oil: In a small saucepan, add the oil and garlic. Place the pan over medium-low heat and cook, stirring frequently to prevent the garlic from burning, about 4 minutes. Once the garlic reaches a light, golden color, remove the pan off the heat. Add the chili flakes, pickles, pickle brine, chives and stir to combine.
- Dollop the ranch dip on a serving platter. Top with the spicy pickle oil and serve with crackers, chips, or veggies.
