01 -
Add panko breadcrumbs to a dry skillet and toast over medium-low heat, stirring occasionally until golden brown. Remove from heat and allow to cool.
02 -
Set aside 1 tablespoon of the toasted panko for garnish.
03 -
In a large mixing bowl, combine whipped cream cheese, sour cream, chopped dill pickles, ranch seasoning, freshly grated garlic, chopped dill, finely snipped chives, onion powder, kosher salt, and ground black pepper.
04 -
Pour in the freshly squeezed lemon juice and stir the mixture thoroughly to achieve uniform consistency.
05 -
Fold in the toasted panko breadcrumbs, reserving the portion for garnish, and incorporate well.
06 -
Cover the bowl and refrigerate for at least 2 hours or overnight to deepen the flavors.
07 -
Transfer the dip to a shallow serving bowl and garnish with reserved chopped dill pickles, toasted panko, fresh dill, and chives. Serve with potato chips, pretzel thins, fresh vegetables, or use as a spread for sandwiches and wraps.