Heat avocado oil and butter in a skillet over medium-low heat. Once the butter is melted, add bread crumbs and toss to coat. Toast bread crumbs, stirring often, until golden. Stir in ½ teaspoon Garden Dill Blend. Transfer to a bowl.

Add the remaining ingredients to separate mixing bowl and stir to combine. Mix in ¼ cup of the toasted panko bread crumbs.

Transfer dip to a small serving bowl and top with the remaining toasted bread crumbs. Garnish with fresh herbs and additional diced pickles if desired.

Serve with chips, pretzels and/or veggies