Start by toasting the panko breadcrumbs. Heat a large non-stick skillet over medium-high heat. Once hot, add the butter to the pan, swirl to melt and coat the pan. Once the butter is melted, add in the panko breadcrumbs. Turn the heat down to medium, and stir. Continue cooking, stirring occasionally, until the butter is absorbed and the breadcrumbs look toasted and golden brown. Remove the skillet from the heat.

To a large bowl, add the sour cream, cream cheese, ranch seasoning, pickle juice, onion powder, garlic powder, salt, and pepper. Use an electric hand mixer to mix until the consistency is totally smooth.

Pat the pickles dry with a paper towel to remove any excess moisture (this helps prevent the dip from getting watery).

Gently stir in the diced dill pickles, the diced fresh dill, and 2/3 of the toasted panko bread crumbs.

Garnish with the remaining panko bread crumbs, pickle, and dill.

Serve with potato chips, a vegetable platter, pretzels, or toasted baguette slices.