Serves 1
Directions
- 1Melt some butter on a hot skillet.
- 2Add panko to the skillet and toast them up.
- 3Set aside the toasted panko to cool when it's nice and brown.
- 4Get a medium bowl.
- 5Mix in whipped cream cheese.
- 6Mix in sour cream.
- 7Dice up your favorite dill pickles.
- 8Add the diced pickles to the bowl.
- 9Add ranch seasoning to the bowl.
- 10Add onion powder to the bowl.
- 11Squeeze in some lemon juice.
- 12Add some grated garlic to the bowl.
- 13Add chopped fresh dill to the bowl.
- 14Add chopped fresh chives to the bowl.
- 15Add the toasted panko to the bowl.
- 16Season it all up with Meat Church lemon pepper.
- 17Stir all the ingredients together.
- 18Garnish with more toasted panko.
- 19Garnish with chopped dill.
Ingredients
- 1 C whipped cream cheese
- 1 C sour cream
- 1 C dill pickles, diced fine
- 1 packet Ranch seasoning
- 0.5 t onion powder
- 1 lemon, juiced
- 2 cloves garlic, grated
- 2 T fresh dill, chopped
- 2 T fresh chives, chopped
- Meat Church Lemon Pepper seasoning
- 0.75 C Panko
- 1 t unsalted butter, melted
Equipment
skilletmedium bowlknifegraterspatula
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