# What you'll need:
→ Creamy Base
01 - 8 oz 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 and black pepper, to taste
# Method:
01 - Pat chopped dill pickles dry with paper towels to eliminate excess moisture.
02 - Combine flour, garlic powder, and paprika in a shallow bowl. Whisk egg with milk in a second bowl. Place panko breadcrumbs in a third bowl.
03 - Dredge pickles in seasoned flour, then dip in egg wash, and coat with panko breadcrumbs.
04 - Heat approximately 1/2 inch vegetable oil in a skillet over medium heat. Fry pickles in small batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels.
05 - Beat cream cheese, sour cream, mayonnaise, and honey in a large mixing bowl until smooth. Blend in melted butter and most of the chives, reserving a portion for garnish.
06 - Fold in fried pickles, reserving some for topping. Adjust seasoning with salt and black pepper as needed.
07 - Transfer dip to a serving bowl, topping with reserved pickles and chives. Accompany with potato chips, pretzels, or vegetable sticks.
