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–+ servings
Creamy salad dressing next to fresh dill and cut pickles.

Dill Pickle Salad Dressing

Creamy and tangy, this homemade dill pickle dressing recipe takes minutes to make. Great to use as a dip or marinade too!
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Course: Condiment, Dip, Dressing
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings (2 1/4 cups)
Calories: 32kcal
Author: Betty Davies

Ingredients

  • ½ cup pickles (finely diced) (2 large pickles)
  • ¼ cup fresh dill (finely chopped) (4 tablespoons)
  • 2 tablespoons fresh parsley (finely chopped)
  • 1 cup Greek yogurt (0%) (240ml)
  • 2 tablespoons mayonnaise
  • 1 tablespoon avocado oil
  • ¼ teaspoon salt
  • pinch black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup pickle juice from the jar (120ml)

Instructions

  • Chop and dice the pickles, dill and parsley.
  • Add all of the ingredients into a jug and whisk together til smooth and creamy.
  • Keep refrigerated.

Notes

  • This salad dressing has a pourable consistency. If you prefer a thicker dip or dressing, only add in half of the pickle juice.
  • If possible, let the dressing sit in the fridge for at least 30 minutes to let the flavors develop. The pickle flavor will become stronger the longer it is left.
  • Nutritional info is based on a  serving of 3 tablespoons. This recipe will yield 12 servings.

Nutrition

Calories: 32kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 271mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.2mg