Ingredients:

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1x

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•   8 oz cream cheese (softened)
•   1 cup sour cream
•   1 cup dill pickles (finely chopped + 2 tbsp dill pickle juice)
•   2 tbsp ranch seasoning
•   1 tbsp fresh dill (chopped)
•   1 tbsp fresh chives (chopped)
•   1/2 tsp garlic powder
•   1/2 tsp black pepper
•   1 cup plain breadcrumbs
•   2 tbsp unsalted butter

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions:

1. Melt butter in a skillet over medium-low heat. Add breadcrumbs and toast for 3–4 minutes, stirring frequently, until golden brown and crispy. Set aside to cool.
2. In a mixing bowl, beat softened cream cheese and sour cream until smooth and creamy.
3. Fold in chopped dill pickles, pickle juice, ranch seasoning, garlic powder, black pepper, fresh dill, and chives.
4. Mix half of the toasted breadcrumbs into the dip.
5. Transfer to a shallow serving bowl and top with the remaining toasted breadcrumbs, extra chopped pickles, and fresh dill.
6. Serve with wavy potato chips, pretzel crisps, or toasted baguette slices.
   Tip: For the crispiest topping, add the breadcrumbs just before serving.