15 min prep ~ 5 min cook
Ingredients:
- 1 cup avocado sriracha aioli
- 1 cup whipped cream cheese
- 1 cup plain Greek yogurt
- 2 cups diced pickles
- 1/4 cup fresh dill, chopped
- 1/2 cup toasted panko crumbs, divided
- Additional diced pickles, for topping
- Fresh dill, for topping
- Avocado sriracha aioli, for drizzling
- Wellington Cracked Pepper Water Crackers, for serving
Directions
- Toast the panko: Toast the panko crumbs in a dry skillet over medium heat for about 3–5 minutes, stirring frequently, until golden and crispy. Set aside to cool.
- Make the dip: In a large bowl, combine the avocado sriracha aioli, whipped cream cheese, Greek yogurt, diced pickles, fresh dill, and half of the toasted panko crumbs. Mix until smooth and well combined.
- Assemble: Transfer the dip to a serving dish and spread evenly.
- Add toppings: Sprinkle with the remaining toasted panko crumbs, additional diced pickles, and fresh dill. Finish with a drizzle of avocado sriracha aioli.
- Serve: Serve immediately with Wellington Cracked Pepper Water Crackers for dipping.