Pimiento Cheese Dip: Combine cream cheese, cracker crumbs, mayo, seasonings, cheddar and pimientos in bowl of food processor. Pulse until combined. Add pickle juice and blend until combined. Refrigerate 2 hours to allow flavors to blend.
Fried Pickle Slices: Arrange pickles on wire rack over a sheet pan. Bake in 300°F standard oven 10 min. Cool completely on rack.
Combine flour and potato starch. Coat pickles in flour mixture, dip in egg, then in cracker crumbs. Dip in egg again and then into cracker crumbs. Let stand 5 min. after coating.
Fry in 350°F oil 2 min. or until golden brown. Drain.
For each serving: Place 2.5 oz. Pimiento Cheese Dip in small container on plate. Add 3 Fried Pickle Slices and 3 RITZ Crackers.