“ Fried “ Dill Pickle Dip

Ingredients

• 1 cup Panko Breadcrumbs (lightly toasted)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 2 tablespoons Fresh Dill (chopped)
• 5 pieces Dill Pickles (chopped)
• 8 ounces Cream Cheese (softened)
• 8 ounces Sour Cream (full‑fat)
• 2 tablespoons Pickle Juice (from the dill pickle jar)
• 1 teaspoon Herb Seasoning (any mixed herb blend)
• 1 teaspoon Ranch Seasoning (dry mix)
• 1 teaspoon Lemon Zest (fresh zest)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 cup Ruffles Potato Chips (crushed for serving)

Instructions

1. Fry Panko in Butter

   Heat the butter in a large skillet over medium heat. Add the panko and stir constantly until it turns golden and crisp, about 3–4 minutes. Transfer the fried panko to a paper‑towel‑lined plate to drain.

   Time: PT5M

   Temperature: medium

2. Prepare Fresh Ingredients

   While the panko cools, finely chop the fresh dill and dice the dill pickles into small pieces. Pat the diced pickles dry with a paper towel to limit excess moisture.

   Time: PT5M

3. Combine Cream Cheese, Sour Cream and Flavorings

   In a mixing bowl, whisk together the softened cream cheese and sour cream until smooth. Fold in the chopped pickles, dill, pickle juice, herb seasoning, ranch seasoning, lemon zest, lemon juice, and half of the fried panko. Mix until everything is evenly incorporated.

   Time: PT5M

4. Garnish and Serve

   Transfer the dip to a serving bowl. Sprinkle the remaining fried panko on top, garnish with a little extra chopped dill, and surround with crushed Ruffles chips (or any sturdy chip). Serve immediately at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

18 g

Fiber

1 g