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In a medium-sized bowl, combine the Greek yogurt and mayonnaise. Whisk them together until the mixture is smooth and well-incorporated.

Add the finely chopped pickles, chopped green onions, finely chopped fresh dill, and pickle juice to the yogurt and mayonnaise mixture. Stir gently to combine all the mix-ins.

Season the dip with onion powder, garlic powder, smoked paprika, and black pepper. Add salt to taste, starting with a small amount and adjusting as needed. Mix all ingredients thoroughly until everything is evenly distributed.

In a small skillet, melt the butter over low heat. Once melted, add the Panko breadcrumbs. Cook slowly, stirring frequently with a spatula, until the breadcrumbs are golden brown and crisp. Be careful not to burn them.

Transfer the prepared pickle dip into a serving bowl.

Just before serving, spoon the toasted Panko breadcrumbs evenly over the top of the dip. Serve immediately with potato chips or crackers.


In a medium-sized bowl, combine the Greek yogurt and mayonnaise. Whisk them together until the mixture is smooth and well-incorporated.

Add the finely chopped pickles, chopped green onions, finely chopped fresh dill, and pickle juice to the yogurt and mayonnaise mixture. Stir gently to combine all the mix-ins.

Season the dip with onion powder, garlic powder, smoked paprika, and black pepper. Add salt to taste, starting with a small amount and adjusting as needed. Mix all ingredients thoroughly until everything is evenly distributed.

In a small skillet, melt the butter over low heat. Once melted, add the Panko breadcrumbs. Cook slowly, stirring frequently with a spatula, until the breadcrumbs are golden brown and crisp. Be careful not to burn them.

Transfer the prepared pickle dip into a serving bowl.

Just before serving, spoon the toasted Panko breadcrumbs evenly over the top of the dip. Serve immediately with potato chips or crackers.
