There’s never a dill moment on the Pickle Ranch! This spice blend will pickle your fancy and have you relish-ing the moment with its classic ranch flaves amped up with a pickley-kick!

Sprinkle on cukes or cottage cheese, use to season protein and breadcrumbs, or seal the dill with a delish chip or veggie dip! 

INGREDIENTS

Sea salt, buttermilk, white vinegar, sugar, onion, garlic, apple cider vinegar, citric acid, dill weed, mustard

GLUTENLESS 

SUGGESTED USES

  • Mix with sour cream/mayonnaise to make a veggie or chip dip

  • Sprinkle on a bagel and cream cheese

  • Sprinkle on buttered popcorn

  • Sprinkle veggies before roasting

  • Toss chicken prior to baking

  • Add to breadcrumbs/panko to crust chicken or fish

  • Sprinkle on fries

  • Mix into ground beef for burgers or shepherds pie filling

  • Blend into devilled egg filling

  • Stir into chicken salad

  • Mix with mayo for pasta or potato salad

  • Make a compound butter

  • Top avocado toast

    *Spice blends are best if used within 6 months of purchase.

    **We don’t use any fillers in our spice blends so they can get a bit solid over time, especially in warmer or higher humidity homes. To avoid or solve this, shake bottles regularly or stir with a chopstick or bamboo skewer.

RECIPES

  • Serves 8-10

    Store covered in cling wrap in the fridge

    Dip:

    1 block cream cheese, softened

    1 cup sour cream

    ½ cup mayonnaise

    2 TB + 1 tsp dill pickle ranch spice blend (30 grams)

    ¾ cup diced pickles (about 3 average pickles)

    ¼ cup finely diced fresh dill

    Topping:

    1 cup panko bread crumbs

    2 TB Unsalted butter

    Serving suggestions:

    Crudités (sliced carrots, cucumbers, celery, peppers), Ripple potato chips, Pita bread

    Using a medium pan over medium heat, add butter and allow to melt, then add panko bread crumbs and toss to coat. Allow to toast, stirring every 2 minutes or so until crumbs are evenly lightly browned. Set aside to cool (in the freezer if you’re in a hurry to taste the dip!).

    In a large mixing bowl, with a whisk or hand mixer whip together cream cheese, sour cream, mayonnaise and The Pickle Ranch spice blend until well combined.

    Add pickles and fresh dill and stir until combined.

    Spread dip into serving dish creating a smooth even layer, then top with cooled bread crumbs.

    Serve cold. Store in airtight container in refrigerator

FRIED PICKLE RANCH DIP

CHICKEN TENDERS

  • 2 large chicken breasts, sliced into “fingers”, patted dry with paper towel

    2 eggs, whisked until frothy

    1 TB Dijon mustard

    1 tsp + 2 TB The Pickle Ranch spice blend, separated

    2 cups panko bread crumbs

    Olive oil spray (optional)

    For pickle ranch:

    ¼ cup sour cream

    ¼ cup mayonnaise

    1 TB The Pickle Ranch spice blend

    Pre-heat air-fryer or oven to 375°F. If using conventional oven, spray a baking sheet with olive oil.

    To create your breading station, we find it easiest to have two shallow dishes about the size of a small pie plate – one for the egg wash, and one for the breading. This keeps things tidier as you’re breading the chicken. We also find it easiest to keep one hand “dry” the entire time, using one hand to touch the egg-dipped chicken and place it into the panko and one hand to touch the panko to coat the chicken.

    Place eggs into first shallow dish, then whisk in Dijon and 1 tsp of The Pickle Ranch spice blend until well combined. Set aside.

    Place panko + 2 TB of The Pickle Ranch spice blend into a second dish, and using your fingers or a spoon, toss until well combined (you should be able to see flecks of dill throughout).

    Place all chicken pieces into the egg wash and toss to ensure all pieces are coated.

    Pick up one piece of a chicken at a time using your “wet” hand and place into panko mixture, then using your “dry” hand sprinkle chicken with panko mixture and turn and toss until well coated. Place coated tenders on baking sheet or into the basket of the air-fryer, leaving a little of space for the next tender to be placed beside it.

    Repeat process until all chicken tenders are lined up on baking sheet or in air-fryer basket. If air-frying, lightly spray tenders with olive oil spray.

    Bake or air-fry for 12 minutes, then flip and repeat (spraying again with olive oil if air-frying) for another 12 minutes.

    While tenders are baking, mix your Pickle Ranch ingredients in small bowl to make your dipping sauce.

    Check chicken with thermometer to ensure internal temperature is at least 165°F.

    Serve tenders with ranch.

PICKLE TURKEY BURGERS

  • Makes 4 burgers

    1 lb ground turkey

    ½ cup panko bread crumbs

    2 TB The Pickle Ranch spice blend

    2 TB Dill Relish (not sweet)

    2 garlic cloves, crushed

    2 TB olive oil

    Serving suggestions:

    Buns, Lettuce, Sliced pickles, tomatoes, red onion, Dill Havarti cheese, The Perfect Pickle Ranch as sauce.

    Preheat oven to 350°F.

    In a large bowl, add all ingredients and using a large spoon or your hands (we wear gloves!) mix until well combined.

    Heat oil in a large skillet over medium high heat.

    Divide mixture into four equal portions, then form into round flat burger patties – the flatter the better so you don’t end up with hockey pucks.

    Place all four burgers into pan and sear on each side for about 3-5 minutes until nicely browned.

    If your skillet is oven safe, transfer to preheated oven. If not, transfer burgers to baking sheet then place in oven. Bake for 10 minutes, then check with meat thermometer to ensure internal temperature is at least 160°F.

    Serve on buns with all your fave burger toppings, but we highly suggest using The Perfect Pickle Ranch as a burger sauce!

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