Ingredients
Scale
- 2/3 cup Panko crumbs
- 1 tablespoon unsalted butter
- 1 teaspoon Sedona Sand All-Purpose Rub
- 1 cup mayonnaise, Duke’s preferred
- 8 oz cream cheese, room temp
- 1/2 cup dill pickles, finely diced
- 1/2 cup pickled jalapenos, finely diced
- 2 tablespoons pickle juice
- 1/2 cup shredded white cheddar
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons chives, finely cut
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Toast the breadcrumbs. Warm up a large pan on medium heat with a tablespoon of butter. Once melted, add in the panko breadcrumbs and stir frequently to toast them. Brown them for about 3-5 minutes and remove from the heat. Pour them into a bowl and season with the Sedona Sand All-Purpose Rub.
- Mix the dip together. Make sure the cream cheese is at room temperature, this is very important for creating a smooth dip. Whisk the cream cheese, mayo, and pickle brine first, whipping them together. Fold the rest of the ingredients, except for the breadcrumbs, into the creamy dip. Pour the dip into a bowl and cover it with plastic wrap. Place it in the fridge to rest for at least 30 minutes.
- Garnish and serve. When you’re ready to serve, take the dip out of the fridge and top it generously with the panko bread crumbs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Side Dish, Appetizer
Nutrition
- Serving Size: 4-5 Scoops
- Calories: 376
- Sugar: 2.2 g
- Sodium: 486.9 mg
- Fat: 35.1 g
- Carbohydrates: 10.1 g
- Protein: 5.5 g
- Cholesterol: 52.2 mg
