Hot Pickle Ranch

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This Hot Pickle Ranch might be the best sauce to come out of our kitchen. It’s spicy, creamy, and packed with bold dill pickle flavor — perfect for crispy chicken, grilled sandwiches, or anything that needs a serious flavor upgrade. If you loved our Hot Honey Ranch, this is a delicious twist with less heat and no honey.

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We first made this for a batch of Crispy Dill Pickle Chicken Sliders, but once we tasted it, we knew it needed a spot in our sauce rotation. It’s built with fresh dill, minced serrano, garlic, and chili crisp oil — with just enough lime and agave to balance the heat. Tangy, spicy, and creamy all in one.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Mixing Bowl

• Citrus Juicer

• Dill pickles

• Fresh dill

• Serrano peppers

• Garlic

• Crushed red pepper flakes

• Agave

• Smoked paprika

• Black pepper

• Lime

• Chili crisp oil

• Dijon mustard

• Mayo

• Greek yogurt

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DIRECTIONS

STEP 1: COMBINE

• In a bowl, whisk together mayo, Greek yogurt, Dijon mustard, dill pickle juice, and fresh lime juice until smooth.

STEP 2: MIX

• Stir in chopped dill pickles, garlic, serrano, fresh dill, agave, crushed red pepper, smoked paprika, black pepper, and chili crisp oil (including the crunchy bits). Taste the serrano before using both — it can get spicy.

STEP 3: CHILL

• Cover and chill the sauce in the fridge for at least 15 minutes to let the flavors come together.

STEP 4: USE

• Drizzle, dip, or spread on anything that needs a spicy, tangy ranch kick.

STEP 5: STORE

• Store refrigerated. Best within 3–4 days.

If you love this, try our viral Hot Honey Ranch.

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INGREDIENTS

Makes about 1 cup

• 1/4 cup finely chopped dill pickles

• 2 tablespoons dill pickle juice

• 1 tablespoon fresh dill, chopped

• 1–2 whole serrano peppers, minced

• 1 clove garlic, grated

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon agave

• 1/8 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1 lime, juiced

• 2 teaspoons chili crisp oil, including crunchy bits

• 1 teaspoon Dijon mustard

• 1/2 cup mayo

• 1/4 cup Greek yogurt

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