In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of Panko breadcrumbs and stir continuously for 3-4 minutes until they turn golden brown and are fragrant. Season lightly with salt, then transfer the toasted breadcrumbs to a bowl to cool completely.

In a mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer for about 1 minute until smooth. Gradually blend in ½ cup of sour cream until the mixture is creamy and well combined.

To the cream cheese mixture, add 1 packet of Hidden Valley Ranch seasoning, 1 minced garlic clove, 2 tablespoons of pickle juice, 1 tablespoon of fresh dill, and 1 tablespoon of chopped chives. Mix on low speed until just combined.

Gently fold in 1 cup of chopped dill pickles using a rubber spatula, ensuring even distribution without breaking them apart.

Transfer the dip into a serving bowl and cover it with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.

Just before serving, stir in ¼ cup of the reserved toasted breadcrumbs. Garnish with remaining breadcrumbs and extra dill pickles on top.