Dip

8 oz cream cheese, softened

½ cup mayonnaise

½ cup chive and onion sour cream

1 cup dill pickles, finely chopped

2 tablespoons pickle juice

2 tablespoons fresh dill, chopped

1 tablespoon fresh chives, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup white cheddar cheese, shredded (reserve ½ cup for topping)

½ cup mozzarella cheese, shredded

Breadcrumb Topping

1 tablespoon butter

½ cup panko breadcrumbs

For Serving

Potato chips, crackers, toasted baguette, or fresh vegetables

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Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream. Beat or stir until smooth and well blended.
Add the chopped pickles, pickle juice, fresh dill, chives, garlic powder, onion powder, and shredded cheeses. Mix until evenly combined.
Transfer the mixture to a small baking dish (approximately 8×8 inches) and spread evenly. Sprinkle the reserved cheese over the top.
Bake for 20–25 minutes, until the dip is hot and bubbly. For a lightly browned top, broil for 1–2 minutes if desired.
While the dip bakes, melt the butter in a skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown.
Remove the dip from the oven and garnish with toasted breadcrumbs, additional pickles, dill, and chives if desired.
Serve immediately with your choice of dippers.

Slow cooker option: Transfer the prepared dip to a slow cooker, top with cheese, and heat on high until fully melted and hot, about 1–2 hours. Add breadcrumbs and garnishes just before serving.
Cold version: Skip baking and serve chilled. Mix all cheese directly into the dip and top with breadcrumbs before serving.
Make-ahead: Assemble the dip up to 3–4 days in advance and bake just before serving.