MIX: Start by whipping the cream cheese using a hand mixer or stand mixer for 30 seconds. Once light and airy, add the greek yogurt, Worcestershire, ranch seasoning, and ¼ teaspoon garlic powder with a spatula or with a hand mixer set to low speed. Once smooth, stir in the dill and chopped chives, 1 tbsp pickle juice, and dill pickles. Taste and if the dip is still thick, stir in another tablespoon of dill pickle juice.

REST: Allow the dip to rest for a minimum of 1 hour, covered in the refrigerator before serving so that the flavors have a chance to blend. Making it 24 hours in advance is even better, so this is perfect to make ahead!

TOPPING: Melt the butter in a skillet over medium heat. Add the panko and toss to coat evenly in the butter. Stir the panko frequently until golden brown, about 3-5 minutes. Season with the remaining ¼ teaspoon of garlic powder and a pinch of salt. Allow the breadcrumbs to cool completely before topping the tip.

SERVE: Remove the dip at least 30 m invites before serving. Once the breadcrumbs are cool, top the dip with the crumbs and serve warm with butter crackers, potato chips or pita chips and ENJOY!