Kismet's Pickley Cheesy Greens Dip Recipe - Los Angeles Times

Ingredients

• 1/4 cup plus 1/4 teaspoon kosher salt
• 12 cups spinach (about 4 large bunches)
• 1/2 bunch dill, stems included
• 1/2 bunch parsley, stems included
• 1/4 teaspoon freshly ground black pepper
• 4 scallions, sliced into small rounds
• 1 cup full-fat sour cream
• 8 ounces cream cheese, at room temperature
• 1 cup grated sharp white cheddar cheese
• 1 cup half-moon sliced dill pickles
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 garlic clove, grated on a Microplane