Spicy Pickle Dip with Toasted Breadcrumbs

Heat a large skillet over medium heat.

Add the butter and allow it to melt completely.

Stir in half of the ranch seasoning packet.

Add the panko breadcrumbs to the skillet and stir to coat in the butter.

Toast the breadcrumbs, stirring constantly, until they are golden brown. Be careful not to let them burn.

Once toasted, remove the breadcrumbs from the heat and set aside to cool.

In a large mixing bowl, combine the whipped cream cheese and sour cream.

Add the remaining ranch seasoning, chopped fresh dill, chopped chives, and grated elephant garlic to the bowl.

If using, add the Tajin and Cajun seasoning.

Mix everything together until well combined.

Stir in the chopped dill pickles and a splash of pickle juice.

Add hot sauce to taste, if desired, and mix again.

Spread the dip mixture evenly into a large, shallow serving dish.

Place the Flamin' Hot Cheetos into a large zip-top bag and crush them using a meat mallet or rolling pin.

Top the dip with the crushed Cheetos and the toasted panko breadcrumbs, creating stripes or covering the surface completely.

Serve immediately with wavy potato chips.