Ingredients:

  • 1/2 cup (30g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) pickle brine
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 1 tbsp (8g) ranch seasoning powder
  • 1/2 tsp (1.5g) garlic powder
  • 1/2 tsp (1.5g) onion powder
  • 1 tsp (5ml) fresh lemon juice
  • 3/4 cup (115g) dill pickles, finely diced
  • 2 tbsp (8g) fresh dill, chopped
  • 1/2 tsp (1g) cracked black pepper

Instructions:

  1. Melt the 2 tbsp (28g) unsalted butter in a small skillet over medium heat.
  2. Stir in the 1/2 cup (30g) panko breadcrumbs and 1 tbsp (15ml) pickle brine; stir constantly for 3–5 minutes until the crumbs are deep golden brown and smell nutty, then remove from heat immediately and set aside to cool.
  3. In a large mixing bowl, combine the 8 oz (225g) softened cream cheese and 1/2 cup (120g) sour cream, beating with a hand mixer until velvety and free of lumps.
  4. Fold in 1 tbsp (8g) ranch seasoning, 1/2 tsp (1.5g) garlic powder, 1/2 tsp (1.5g) onion powder, and 1 tsp (5ml) fresh lemon juice until fully integrated.
  5. Gently fold in the 3/4 cup (115g) finely diced dill pickles and 2 tbsp (8g) chopped fresh dill.
  6. Transfer the mixture to a serving bowl and top with the cooled toasted panko and 1/2 tsp (1g) cracked black pepper.