Fried Pickle Dip

By spend with pennies

Ingredients

1 cup Panko breadcrumbs
2 tablespoons salted butter
1 tablespoon grated parmesan cheese
8 ounces cream cheese (softened)
8 ounces sour cream
â…" cup dill pickle juice
2 tablespoons dried parsley
2 teaspoons dried dill
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon celery salt (more to taste)
1 cup dill pickles (finely diced, plus more for garnish)

Prep Time15mins
Cook Time10mins
Servings4

Instructions

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.

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 ½ cup of the breadcrumb mixture.

Spread the dip into a shallow bowl or onto a plate. Refrigerate at least 30 minutes.

Sprinkle with the remaining breadcrumb topping and additional diced pickles (if desired). Serve on chips, crackers or mixed veggies.