Dill Pickle Ranch Dip

Ingredients

1 Cup Sour cream

½ Cup Mayonnaise

1 oz. Roswell Buttermilk Ranch or Roswell Garden Ranch

¾ Cup Drained, finely chopped dill pickles (divided: ½ cup + ¼ cup)

½ Cup Pickle juice (divided: ¼ cup + 4 Tbsp)

2 Tbsp Chopped fresh dill (or 2 tsp dried)

⅛ Tsp Cayenne pepper

2 Tbsp Unsalted butter

⅔ Cup Plain Panko breadcrumbs

⅛ Tsp Kosher salt

Instructions

1. Mix Base: Whisk sour cream, mayo, Roswell Ranch, ½ cup pickles, ¼ cup pickle juice, dill, and cayenne. Cover and chill 30 minutes.
2. Toast Panko: Melt butter with 2 Tbsp pickle juice in a skillet over medium heat. Add Panko and stir constantly for 2 minutes until lightly toasted.
3. Crisp Panko: Add remaining 2 Tbsp pickle juice and salt. Stir constantly 2 to 4 minutes until deep golden. Let cool in skillet 5 minutes.
4. Assemble: Right before serving, stir 2 Tbsp Panko into the dip. Top with remaining Panko, remaining ¼ cup pickles, and extra dill.