Ingredients

• 1 1/2 Cup Sour Cream
• 1 1/2 Cup Whipped Cream Cheese
• 1 1/2 Cup Dill Pickles – Chopped
• 1 Packet Ranch Seasoning
• 2 Tbs Fresh Dill – Finely Chopped
• 1 Tbs Fresh Chive – Finely Chopped
• 1 Tsp Ground White Pepper
• 1/4 Tsp Cayenne
• 2 Tbs Butter – Unsalted
• 3/4 Cup Panko

Directions

1. In a medium sized bowl or container, mix all of the ingredients minus the butter and Panko. Cover and refrigerate for at least 2 hours.
2. Before serving, melt the butter in a small sauté pan over medium heat and add the Panko.
3. Toast the Panko in the pan for 3 to 5 minutes, until it turns dark brown. Move the Panko around periodically to avoid burning.
4. Place the dip into your preferred serving dish and top with the toasted Panko. Serve with potato chips, preferably ones with ridges.