In a skillet over medium heat, melt the butter in a pan, and then stir in the panko. Cook on medium until golden brown, about 5 minutes. Set aside to cool.

Dice the pickles and chop your herbs.

For the Cream Cheese, make sure it's softened by leaving it out at room temp for about 20 - 30 minutes. Another option is to add it to a bowl with 1 - 2 Tbsp of sparkling water. Then whip it with a hand mixer until smooth and creamy! This is my favorite option.

If you want to add some chopped pickles and panko as garnish for the top, set aside a couple tablespoons of each. Otherwise, if eating right away, simply combine everything in a bowl. Taste and adjust for seasoning adding anything else that you like.

I do recommend storing it in the fridge for at least 4 hours to overnight. The flavors will get more intense and it'll thicken up. If you go this route, I recommend reserving the fried panko until just before you serve it to maximize their crunch. It's totally optional, but worth a note if you want them extra crunchy!