Copycat Jimmy John’s Pickle Ranch Recipe

There’s something weirdly magical about dipping kettle chips into a cold cup of ranch and realizing, wait, this isn’t just any ranch. It’s brinier. Tangier. Fresher somehow, like your favorite sub shop accidentally invented summer in sauce form. That was me the first time I tried Jimmy John’s Pickle Ranch, expecting something gimmicky but getting full-on obsessed instead. I practically licked the cup clean and immediately thought, “This needs to happen in my kitchen, like, tomorrow.”

If you’ve fallen for that new Jimmy John’s Pickle Ranch, this homemade version will bring it all back. Creamy ranch base, crunchy bits of real dill pickle, and a punchy twang of brine and herbs, it’s everything that made you dunk your sandwich crusts twice. Only now you can make it in minutes, no drive-thru line required.

This copycat Jimmy John’s Pickle Ranch hits that tangy, creamy, deli-fresh note that made the LTO famous. You can keep it classic, make it dairy-free, or turn it into a spread. No matter what, it’s the kind of sauce that makes you check the fridge at midnight just in case there’s still some left.

How to Make Jimmy John’s Pickle Ranch

Start with a classic ranch base: mayo, sour cream, and buttermilk. From there, layer in dill pickle brine for brightness, finely chopped pickles for crunch, and a double hit of dill (fresh and dried) for that signature twang. Season it just right and chill. That’s it. Just stir, taste, and you’ve got your new favorite dip.

Nutrition Facts (per 2 tbsp serving)

• Calories: 130
• Fat: 13 g
• Saturated Fat: 2 g
• Carbohydrates: 1 g
• Sugar: <1 g
• Protein: <1 g
• Sodium: ~190 mg

Ingredients (Makes ~1½ cups)

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 10–12 (about 2 tbsp each)

• ¾ cup mayonnaise (Hellmann’s or Duke’s preferred)
• ¼ cup sour cream
• ⅓ cup cold buttermilk
• 3 tablespoons dill pickle brine
• ¼ cup finely minced dill pickles (well-drained)
• 1 tablespoon fresh chopped dill
• ½ teaspoon dried dill weed
• ½ teaspoon granulated garlic
• ½ teaspoon onion powder
• ¼ teaspoon sugar
• ¼ teaspoon fine sea salt (adjust to taste)
• ⅛ teaspoon ground black pepper
• Optional: pinch of crushed celery seed or dill seed for classic “pickle jar” flavor

Tools You’ll Need

• Mixing bowl
• Whisk or fork
• Measuring spoons and cups
• Fine knife or mini chopper
• Paper towels (for blotting pickles)
• Rubber spatula
• Lidded container for storage

Instructions

1. Prep Your Pickles

Chop the dill pickles into very fine pieces. Spread them on a paper towel and blot gently to remove excess moisture. This keeps your ranch from turning watery.

2. Build the Creamy Base

In a mixing bowl, whisk together mayo, sour cream, and buttermilk until smooth and pourable but still thick enough to cling to chips.

3. Add the Flavor

Whisk in pickle brine, chopped dill (fresh and dried), garlic powder, onion powder, sugar, salt, pepper, and any optional seeds.

4. Fold in the Pickles

Gently stir in your blotted pickle bits. The sauce should look speckled with green and have a faint crunch when tasted.

5. Chill and Marry

Transfer to a container, seal, and chill at least 30 minutes. Longer is better, it lets the dill bloom and the brine mellow into the creamy base.

What to Serve with Pickle Ranch

Crispy, tangy, and addicting. This sauce was born to be dipped, but it’s sneakily versatile too.

Classic combos:

• Kettle chips or waffle fries – That satisfying salty crunch with a briny dip? It’s the duo you didn’t know you needed. Great for movie night or parties.
• Jimmy John’s-style sandwiches – Try it on a Vito-style sub with salami, provolone, lettuce, and tomato. Drizzle it inside or serve it on the side like the real deal.
• Picklewiches – Yep, go all in. Carve out two large dill pickles, stuff them like sandwich buns, and dunk every bite into this ranch.

Unexpected but amazing:

• Grilled chicken skewers – The ranch softens the charred edges and brings fresh bite to every chunk of meat.
• Veggie platters – Celery, cucumber, cherry tomatoes, and even baby corn soak up the ranch beautifully. It’s like summer on a stick.
• Fried dill pickles or onion rings – A crunchy deep-fried shell with a creamy pickle-laced dip? Yes, please.

Bonus idea: Drizzle it over warm potato wedges or use as a dressing on a chopped deli-style salad. You’ll want to put it on everything.

Variations

Dairy-Free Pickle Ranch
Swap the mayo and sour cream for vegan versions (like Follow Your Heart or Hellmann’s vegan mayo), and use unsweetened oat milk with a splash of lemon juice to mimic buttermilk. Coconut-based sour creams work surprisingly well here.

Thick Spreadable Pickle Ranch
Reduce buttermilk to 2 tablespoons and fold in an extra tablespoon of chopped pickles. Perfect for smearing on burgers, wraps, or sandwich sliders.

Spicy Pickle Ranch
Add a teaspoon of hot sauce or ¼ teaspoon cayenne pepper. You’ll get that kick reminiscent of Jimmy John’s Kickin’ Ranch, but with dill in the spotlight.

Sweet Bread & Butter Version
Use bread and butter pickle brine and swap chopped pickles for a sweet variety. It turns the dip into something closer to a southern dressing, great on fried chicken sandwiches.

Avocado Pickle Ranch
Mash in ¼ of a ripe avocado and blend until smooth. It’ll green up your sauce and add richness, perfect for wraps or veggie bowls.

Ingredient Substitutes

Mayonnaise

• Substitutes: Greek yogurt (for tangy health boost), vegan mayo, mashed avocado (for texture, not identical flavor)

Buttermilk

• Substitutes: ⅓ cup milk + 1 tsp lemon juice (let sit 5 minutes), plain kefir, or unsweetened oat milk + splash of vinegar

Sour Cream

• Substitutes: Plain Greek yogurt, crème fraîche, or vegan sour cream

Dill Pickle Brine

• Substitutes: Bread & butter pickle brine (for sweetness), white vinegar + a pinch of salt and garlic powder

Fresh Dill

• Substitutes: More dried dill (½ tsp extra), parsley + celery seed, or omit for a milder version

Dill Pickles

• Substitutes: Cornichons (very finely chopped), relish (drain well), or sweet pickles for a twist

Seasonings

• Out of garlic or onion powder? You can use a small clove of garlic or a teaspoon of grated onion, just keep it mellow to let the dill shine.

Honest Review

After a few test batches (and a lot of kettle chips), I can confidently say this copycat really delivers. The tang hits fast, followed by a creamy, herb-laced finish that tastes surprisingly close to the real Jimmy John’s version. It’s that rare balance of zippy and smooth, with real pickle bits adding just enough crunch to keep things interesting.

Would I say it’s exactly like the Jimmy John’s cup? Not quite. They probably have a secret blend or a commercial seasoning pack tucked behind the scenes. But honestly? This one scratches the itch. It feels fresh, bold, and way more real than any bottled ranch on a grocery shelf.

It’s the kind of dip you start using for chips, then suddenly find yourself putting on sandwiches, fries, and leftover chicken from the fridge. I’ve made it twice already and still keep thinking of new things to dunk. If you’re even mildly obsessed with pickles (guilty), this one’s a keeper.

No weird aftertaste. No artificial gloop. Just a chill, tangy, pickle-kissed ranch that feels like it came straight from the sub shop, only now it lives in your fridge.