assignmentPREPARATION
1
Serve with crackers or potato chips.
2
In a small skillet, combine Panko bread crumbs, butter and parmesan cheese over medium heat.
3
Cook while stirring until lightly toasted and fragrant.
4
Set aside to cool.
5
In a medium bowl, beat the cream cheese with a hand mixer on medium speed until fluffy.
6
Add the sour cream, pickle juice, parsley, dill, onion powder, garlic powder, smoked paprika and celery salt.
7
Beat until well combined.
8
Fold in the dill pickles and ½ C of the bread crumb mixture.
9
Spread the dip into a shallow bowl or onto a plate.
10
Refrigerate at least 30 minutes. Sprinkle with remaining bread crumb mixture and add additional chopped pickles. Serve on chips, crackers or mixed veggies.