Pickle Dip belongs in the hallowed snack halls of French Onion Dip, Thick Ranch, and Mexicali Dip. To my mind, the best way to balance a decadent sauce is by slathering it on a mountain of fresh, crisp vegetables. Here the creamy base is contrasted with the acidity of the pickles and lemon, the heat of the chile flakes and black pepper, the freshness of the chopped herbs, and the salty crunch of a Cheez-It crust.

Note: This dip can also be served cold, but then I reduce the amount of cream cheese to 2 oz. and increase the sour cream to 6 oz. Feel free to make this dip ahead of time; it will last in the fridge for up to three days before it starts to separate. If heating from cold, either bring to room temp before baking or reduce the oven temp to 325° and bake for 25 minutes.