Melt 1 tablespoon of butter in a frying pan over medium high heat. Add Panko bread crumbs and toast, stirring frequently, until crisp and golden brown, 3-5 minutes.
Remove from heat and set aside.
In a mixing bowl, combine sour cream, softened cream cheese, tarragon, garlic powder, onion powder, dried parsley, lemon juice and pickle juice and a few drop of hot sauce (optional). Use a wooden spoon, whisk or electric hand mixture to blend until well combined.
Add in chopped pickles, garlic, chives, dill and most of the crumbled Bay Blue. Gently stir to combine.
Taste and adjust seasonings, adding salt, pepper and/or more hot sauce to your liking.
Spoon about half of the sour cream and pickle mixture into a serving dish. Sprinkle about half of the toasted breaded crumbs on top. Spoon in the remaining sour cream mixture and top with remaining breadcrumbs and Bay Blue.
Serve with potato chips, pita chips or fresh veggies.
Note: This is best made shortly before serving. The dip will loosen into a runnier consistency if held until the next day. However, if you do end up with leftovers, all is not lost! Just add 2 ounces softened cream cheese to what's left of your dip to thicken it. Continue adding cream cheese, a couple ounces at a time, to get to your desired consistency.
