Ingredients
Scale
- 1/2 cup panko breadcrumbs
- 12 ounces whipped cream cheese
- 1 cup sour cream
- 1 cup dill pickles, finely chopped, plus more for garnish
- 3 tablespoons ranch seasoning
- 3 large cloves garlic, freshly grated
- 1 tablespoon fresh dill, chopped, plus some for garnish
- 1 tablespoon fresh chives, finely snipped, plus some for garnish
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice (1/2 a lemon), freshly squeezed
Instructions
- Toast the panko breadcrumbs in a dry skillet over medium-low heat until golden brown.
- Mix whipped cream cheese, sour cream, dill pickles, ranch seasoning, garlic, dill, chives, onion powder, salt, and pepper until well combined.
- Add lemon juice to the mixture and stir well.
- Fold in the toasted panko breadcrumbs and reserve some for garnish.
- Chill the dip in the refrigerator for at least 2 hours.
- Serve garnished with dill pickles, toasted panko, and fresh herbs.
Notes
Use freshly grated garlic for the best flavor.
Chilling the dip overnight enhances its taste.
Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 4
- Cholesterol: 40