Ingredients
- 1 8 oz cream cheese
- 1 cup Greek yogurt
- 1 cup diced pickles divided
- 2 tbsp pickle juice
- 2 tbsp ranch seasoning
- 1/3 cup panko breadcrumbs
- 2 tbsp butter
Instructions
- Dice pickles and set aside
- In a large bowl combine cream cheese, yogurt, seasoning. Using a hand mixer, mix until smooth and cream cheese is whipped
- Add 3/4 cup of diced pickles and pickle juice, stir well
- Transfer into a serving dish
- Heat a small pan with butter then once melted add bread crumbs
- Stir cooking for 3-5 minutes until they are nice and toasted (make sure you're paying attention and not burning them!)
- Let breadcrumbs cool for a few minutes, then pour over the dip and garnish with remaining diced pickles
- Serve immediately with pita chips, chips, veggies or crackers
Notes
- Allow the cream cheese to come to room temperature before combining with the remainder of ingredients.
- I prefer serving the dip with pita chips because they are nice and sturdy.
Nutrition
Calories: 220kcalCarbohydrates: 7gProtein: 7gFat: 21g