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