INGREDIENTS
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1-1/2 cups panko bread crumbs
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16 ounces dill pickle slices, drained and patted dry
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1/2 cup flour
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1 cup Robert Rothschild Farm Horseradish Sauce
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1/4 cup Robert Rothschild Farm Horseradish Sauce
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1/4 cup plain yogurt
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1 tablespoon chipotle adobo sauce