Pickle Juice Ranch Dressing | THM: FP

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There’s Ranch Dressing, and then there’s pickle juice Ranch Dressing! This wonder ingredient does so much more than provide amazing flavor to North America’s favorite salad dressing:

  • it takes the yogurtiness out of the high-protein, low-fat dressing
  • it thins out an otherwise thick dressing and makes this recipe a Fuel Pull
  • it increases the amount of probiotics in the dressing if you use the juice from lacto fremented pickles like Bubbies
  • it makes use of the pickle juice left over in a jar that not everybody loves drinking straight up

Since there are only 1.7 grams of fat in two tablespoons of this Pickle Juice Ranch Dressing, you can have a 1/4 cup of dressing on a salad and still be under your 5 grams of fat limit for E and FP meals!

There’s no reason for your low-fat salads and sandwiches to be low in moisture and flavor…Pickle Juice Ranch Dressing easily fixes that problem.

Making this Pickle Juice Ranch Dressing could not be any easier. It’s just a matter of dumping a few everyday ingredients into the blender and blending until it’s smooth. Boom. Done. 

All you need to whip it up:

Pickle Juice Ranch Dressing keeps well in the fridge for a long time in a sealed jar or airtight container. Just give it a good shake or stir before using.

My favorite way to use it? In this Chicken Bacon Ranch Salad

Yield: 12 servings | 1.5 cups of dressing

Pickle Juice Ranch Dressing | THM: FP

Pickle Juice Ranch Dressing | THM: FP

Pickle juice makes this Ranch dressing extra special! It keeps the dressing low in fat, adds loads of flavor, and increases the number of probiotics! 1.7 grams of fat in 2 tablespoons of dressing allows you to amply coat your salad with flavor in both E and FP settings! Feel free to use 1/4 cup of dressing in both E and FP settings if you have no other source of fat in your meal.

Prep Time 5 minutes
Total Time 5 minutes


  • 3/4 cup 0% Greek yogurt
  • 1/4 cup mayo
  • 1/3 cup dill pickle juice (use Lacto fermented pickles for probiotic benefits!)
  • 1 tbsp dried parsley
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1/2 tsp mineral salt
  • 1/4 tsp ground black pepper


  1. Add all ingredients to the blender and blend until smooth, stopping to scrape sides of the blender if necessary.
  2. Dressing keeps well in the fridge for several days in an airtight container. Shake before use.

Nutrition Information:

Serving Size:

Serving Size: 2 tbsp

Amount Per Serving: Total Fat: 1.7g

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38 thoughts on “Pickle Juice Ranch Dressing | THM: FP”

  1. Wouldn’t you need to specifically use non- vinegar brine pickle juice for it to have probiotics? Like the lactofermented kind or something.

    • 2 questions. Does it have to be fermented pickles or will regular dill juice work ok? And is regular helmans mayo ok or do we need to use the olive oil one?

  2. Thanks so much for the pickle juice ranch dressing. It is my new favorites! A funny thing happened when I made this new dressing. I grabbed a few pieces of lettuce from my salad to add to my husbands sandwich. My husband will not eat Greek yogurt (I buy whole milk plain yogurt for him) and he is not a huge fan of dill. He commented that there was a dressing taste on his sandwich. I apologized. He claimed to like it. He now requests it on his sandwiches!! He was shocked to find out that it was made with Greek yogurt and dill. ( I added extra dill to my dressing because I love dill). It is a big hit at our home. I can’t thank you enough.

  3. This is sooooooo delicious! I just wanted to sit and drink it straight from the container! One thing though, is it supposed to be so runny? Do I just add more Mayo and/or greek yogurt to thicken it up? Or maybe it’s supposed to be that way?

  4. 1/4 cup of mayo adds 48 grams of fat (Duke’s and Primal kitchen have 12 grams per Tbsp), so wouldn’t dividing that by the twelve servings make each serving 4 grams of fat, not 1.7? Just want to make sure I’m not accidentally going over limits for FP.

  5. Very good for the base being Greek yogurt. I’m very happy for a delicious fuel pull ranch dressing that also provides a bit of protein. Good work!

  6. This is absolutely amazing! Game changer for E salads! The only thing I do differently is to add a little less than 1/4 tsp of xanthan gum to thicken it up a bit. Try it!

  7. How essential is the Dijon? I don’t like mustard (or mayo), but I love dill pickles (& dill pickle juice), so I thought I’d sub sour cream for the mayo, which is what I normally do. I’m just not sure on leaving out the Dijon.

  8. When I went to make this, I discovered all I had was spicy pickle juice (unfortunately with some sugar), so I strained off some dill pickle relish. Absolutely delicious!

  9. Just made your dill pickle ranch; YUM! I was a bit nervous about the nonfat Greek yogurt, so my mix was more like 2/3 c. yogurt & 1/3 c. mayo (Aldi store brand.) Counting this batch as S; subbed this for all regular mayo, so it’s still a win! <3 Didn't have dijon mustard, so used 1/2 tsp. powdered mustard on hand. Used regular dill pickle juice. DELISH! 🙂 I like someone's suggestion of adding some xanthum gum or thickener… I thought about adding geletin, but figured I'd have to "bloom" it, so didn't take the time… maybe the next batch I make, (which will have more yogurt, less mayo)! Thank you so much for the recipe!!

  10. Hi Jacinda:

    I LOVE your recipes, but every time I go to print one, there is a “do not sell my information” box that blocks out the ingredient list. I’m curious if you know how I can get rid of that? I tried clicking on it and it wouldn’t go away!


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