Fried Pickle Dip

What you'll need:

• 1 (8-ounce / 225 g) Block Cream Cheese, softened
• 1/2 cup (120 g) Sour Cream (or use plain Greek yogurt)
• 2 Tbsp (30 g) Pickle Juice (from the jar)
• 1 Tbsp (7 g) Dry Ranch Dressing Mix
• 2 Tbsp (5 g) Chopped Fresh Dill
• 1 Tbsp (2 g) Chopped Fresh Chives
• 1/2 cup (75 g) Chopped Preserve Company Dill Pickle Chips
• 1 Tbsp (14 g) Salted Butter
• 1/3 cup (30 g) Panko Breadcrumbs
• 1/3 cup (25 g) Crushed Crispy Fried Onions
• Sturdy Potato Chips, for serving

How to make: 

1. In a medium bowl, beat the cream cheese at medium speed with an electric hand mixer until creamy. Add the sour cream and beat until fully combined.
2. Add the pickle juice, ranch dressing mix, chopped dill, and chives. Fold in the chopped pickles.
3. In a small skillet, melt the butter over medium-low heat. Add the panko breadcrumbs and cook, stirring frequently, until toasted. Remove from heat and stir in the crispy fried onions.
4. Fold 3/4 of the panko mixture into the dip and transfer the dip to a serving bowl. Sprinkle the top with the remaining panko mixture and garnish with extra chopped pickles, dill, and chives.
5. Serve with sturdy potato chips.