# Ingredients:
→ Creamy Base
01 - 8 ounces cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/4 cup mayonnaise
04 - 1 tablespoon honey
→ Fried Pickles
05 - 1 cup dill pickles, finely chopped
06 - 1/2 cup panko breadcrumbs
07 - 2 tablespoons all-purpose flour
08 - 1 large egg
09 - 2 tablespoons milk
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon paprika
12 - Vegetable oil, for frying
→ Mix-ins & Garnish
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons fresh chives, chopped, plus more for garnish
15 - Salt, to taste
16 - Black pepper, to taste
# Directions:
01 - Pat the chopped pickles dry with paper towels to remove excess moisture.
02 - Combine flour, garlic powder, and paprika in a shallow bowl. In a separate bowl, whisk together egg and milk. In a third bowl, place panko breadcrumbs.
03 - Dredge pickles in the flour mixture, coat with egg wash, then cover with panko breadcrumbs.
04 - Heat 1/2 inch vegetable oil in a skillet over medium heat. Fry breaded pickles in batches until golden and crispy, approximately 1–2 minutes per side. Transfer to paper towels to drain.
05 - In a large bowl, beat cream cheese, sour cream, mayonnaise, and honey until smooth. Stir in melted butter and most of the chives, reserving some for garnish.
06 - Fold fried pickles into the creamy base, reserving a few for topping. Season with salt and black pepper to taste.
07 - Transfer dip to a serving bowl. Top with reserved fried pickles and extra chives. Serve with potato chips, pretzels, or vegetable sticks.
