If smoking cream cheese, score the top in a cross hatch pattern with a knife and then season top and sides with an all purpose bbq rub. If not smoking the cream cheese, let it sit out until it gets to room temperature and soft.
Dice 1 cup of dill pickles and brown panko bread crumbs in a pan on medium heat with 2 tablespoons of melted butter. Stir panko bread crumbs occasionally in pan and remove once they are golden brown.
In a medium sized bowl combine 1 cup panko breadcrumbs, 8 ozs of smoked or softened cream cheese, 1 cup shredded cheese, 2/3 cup diced dill pickles, 1 tablespoon chopped dill, 1 tablespoon garlic powder, 1 tablespoon onion powder. Mix together well to incorporate.
Top dip with remaining dill, pickles and panko breadcrumbs. Serve with potato chips and enjoy! This dip can be eaten at room temp or refrigerated.
