Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1 cup sour cream
  • 1 oz Hidden Valley Ranch seasoning mix
  • 2 tbsp dill pickle juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup dill pickles, finely diced and patted dry
  • 1/4 cup fresh dill, finely chopped
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup French fried onions, crushed
  • 2 tbsp unsalted butter

Instructions:

  1. Place 8 oz cream cheese in a bowl and beat until velvety. Note: Cold cream cheese will leave unappetizing lumps.
  2. Add 1 cup sour cream and 2 tbsp dill pickle juice to the cheese.
  3. Stir in 1 oz ranch seasoning, 1/2 tsp garlic powder, and 1/2 tsp onion powder until fully incorporated and smooth.
  4. Dice 1 cup dill pickles and press firmly between paper towels. Note: This prevents the dip from becoming watery later.
  5. Gently mix the dried pickles and 1/4 cup fresh dill into the cream base.
  6. Heat 2 tbsp unsalted butter in a small skillet over medium heat until it begins to foam.
  7. Add 1/2 cup Panko and 1/4 cup crushed French fried onions to the skillet.
  8. Stir the crumbs for about 3-5 minutes until they turn a deep, golden mahogany.
  9. Spread the cold dip into a shallow bowl and sprinkle the hot crumbs over the top just before serving.