Step 1

Toast the gluten-free panko bread crumbs in a dry skillet over medium-high heat, stirring constantly until they have a touch of brown color. You can do the same in a hot oven, but watch very closely as the color changes fast. Remove from heat and set aside.

Step 2

In a mixing bowl, combine sour cream and whipped cream cheese with contents of ranch dressing mix. Stir well to combine.

Step 3

Add pickle relish and toasted panko bread crumbs. Stir to combine.

Step 4

Refrigerate for at least two hours before serving to allow contents of dry dressing mix to rehydrate and flavors to combine.

Step 5

You may wish to top with the reserved teaspoon of relish and bread crumbs for garnish before serving.

Step 6

This is good with kettle potato chips, tortilla chips or vegetable sticks.