This dip has the same pickle flavor and crispy crunch without deep frying! And since both the dip and topping are laced with ranch seasoning, you get the perfect ranch-y flavor in every bite. Serve with cucumber spears and wavy potato chips for dipping.
Pulse the cream cheese, Cheddar, sour cream, Dijon, garlic, 1 teaspoon of the ranch seasoning, 1/2 teaspoon salt and several grinds of pepper in a food processor until smooth and well combined. Add the dill pickles, pickle juice, chives and dill, then pulse to combine. Taste and adjust the seasoning with salt and pepper. Transfer to a wide shallow serving bowl, cover and refrigerate until firmed up slightly and chilled through, at least 30 minutes and up to 2 hours.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the crushed butter crackers and remaining 1 teaspoon ranch seasoning. Cook, stirring frequently, until the crackers are deep golden brown and toasted, 2 to 3 minutes. Transfer to a bowl to cool.
To serve, top the dip with the ranch cracker crumbs and some extra chopped pickles. Serve with wavy potato chips and Persian cucumber spears for dipping.
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