Scale

1 (8 oz) block cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 cups chopped dill pickles (pat dry)

1/4 cup pickle juice

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried dill

1/2 tsp paprika

1/2 cup panko breadcrumbs

1 tbsp butter

Salt and pepper to taste

Optional: chopped fresh dill or green onions for garnish

In a skillet, melt butter over medium heat. Add panko and toast until golden. Set aside to cool.

In a large bowl, mix cream cheese, sour cream, and mayo until smooth.

Stir in chopped pickles, pickle juice, garlic powder, onion powder, dill, paprika, salt, and pepper.

Fold in half of the toasted panko for that “fried” crunch.

Spread into a serving bowl and top with remaining toasted breadcrumbs.

Garnish with fresh dill or green onions if desired.

Chill for 30 minutes before serving (optional, but enhances flavor).