Preparation

• In a skillet over medium heat, warm the olive oil. Add the panko breadcrumbs and stir continuously until they turn golden brown and toasted, about 2 to 3 minutes. Season with ½ teaspoon salt, then remove from heat and set aside to cool.
• Using a handheld or stand mixer, beat the softened cream cheese for 1 minute until smooth. Add the sour cream and mix until fully combined. Stir in the Hidden Valley Ranch seasoning, minced garlic, pickle juice, chopped fresh dill, and chopped chives until evenly incorporated.
• Chop the dill pickles finely and pat them dry with a paper towel to remove excess moisture. Gently fold the chopped pickles into the dip mixture to distribute them evenly.
• Transfer the completed dip into a serving bowl. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen.
• Just before serving, stir ¼ cup of the toasted breadcrumbs into the chilled dip to add crunch throughout. Top the surface with the remaining toasted breadcrumbs and garnish with additional chopped pickles and fresh dill for a beautiful presentation. Serve alongside potato chips, toasted crostini, fresh vegetables, or pretzels for dipping.