⭐️RECIPE⭐️ HERE IS OUR OG RECIPE FOR THE BEST PICKLE DIP⭐️

Ingredients

• 1 stick Unsalted Butter (full stick (½ cup), cut into pieces)
• 2 tablespoons Ranch Seasoning Mix (half a packet in butter, the rest mixed into dip)
• 8 oz Plain Panko Breadcrumbs (toasted in butter, plus extra for topping)
• 8 oz Whipped Cream Cheese (softened)
• 1 cup Sour Cream
• 1 tablespoon Fresh Dill (chopped)
• 1 tablespoon Chives (chopped)
• 1 clove Elephant Garlic (minced)
• 1 teaspoon Tahini (optional, adds depth)
• 1 cup Pickles (diced, any variety you love)
• 1 teaspoon Cholula Hot Sauce (optional for heat)
• 1 cup Flamin' Hot Cheetos (crushed, for topping)
• ¼ cup Extra Panko Breadcrumbs (wavy style, for topping)

Instructions

1. Toast Panko in Butter

   Heat a skillet over medium heat, melt the stick of butter, then add the 8 oz of plain panko breadcrumbs. Stir constantly until the crumbs turn a golden‑brown color, about 3–5 minutes. Remove from heat and set aside to cool slightly.

   Time: PT5M

   Temperature: medium heat

2. Prepare the Creamy Base

   In a mixing bowl combine the whipped cream cheese, sour cream, the remaining half‑packet of ranch seasoning, chopped dill, chopped chives, minced elephant garlic, tahini (if using), and the diced pickles. Stir until smooth and well‑incorporated.

   Time: PT5M

3. Fold in Toasted Panko and Heat

   Add the toasted panko to the creamy mixture and fold gently. If you like extra heat, drizzle in the teaspoon of Cholula hot sauce and give a quick stir.

   Time: PT2M

4. Assemble and Add Crunchy Topping

   Transfer the dip to a shallow serving dish, spreading it evenly. Sprinkle the crushed Flamin' Hot Cheetos over the top, then add the extra wavy‑style panko breadcrumbs for added texture.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

18 g

Fiber

1 g