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10 minutes
70 minutes
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup drained and chopped dill pickles, divided, plus 2 Tbsp. dill pickle juice (from 1 [16-oz.] jar)
- 1/4 cup seasoned panko (Japanese-style breadcrumbs), toasted
- 1 1/2 tsp. chopped fresh dill
- Wavy potato chips (such as Ruffles), for serving, plus crushed chips for garnish
- Prepare all ingredients.
- In a medium bowl, mix cream cheese, sour cream, pickle juice, and 1/2 cup of pickles until smooth and well combined.
- Refrigerate dip for 30 minutes to 3 hours. Allow to come to room temperature for 30 minutes before serving. Spoon into a serving bowl and top with panko, dill, crushed potato chips, and remaining 1/4 cup pickles.
- Garnish with crispy potato chips for a delightful crunch.
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