Dill Pickle Cream Cheese Dip
A thick, tangy cream cheese dip with chopped dill pickles, fresh herbs, garlic, and toasted panko.
Equipment
- Mixing bowl
- Skillet
Ingredients
Main Ingredients
- 12 oz whipped cream cheese
- 1 cup sour cream
- 1 cup finely chopped dill pickles plus more for garnish
- 3 tbsp ranch seasoning mix
- 3 cloves garlic grated
- 1 tbsp fresh dill chopped
- 1 tbsp fresh chives snipped
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 tbsp lemon juice
- ½ cup panko breadcrumbs
Instructions
Cooking
- Toast. Toast the panko in a dry skillet until golden, then cool it.
- Mix. Beat together the cream cheese, sour cream, pickles, ranch seasoning, garlic, herbs, onion powder, pepper, and lemon juice.
- Fold. Fold in most of the panko.
- Chill. Chill for at least 2 hours.
- Top. Top with pickles, panko, and herbs before serving.
Notes
Substitutions: Use Greek yogurt in place of sour cream.
Tips: Cool the panko first.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.