In a skillet over medium heat, melt 2 tablespoons of butter until bubbly. Add 1 cup of panko breadcrumbs and stir frequently for about 3–5 minutes until golden-brown. Remove from heat and let cool.

In a large mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of sour cream, 3 tablespoons of pickle juice, and 1 packet of ranch seasoning mix. Blend on medium speed for 2–3 minutes until smooth.

Gently fold in 1 cup of chopped dill pickles into the mixture using a spatula.

Transfer the mixture into a serving bowl. Sprinkle the cooled toasted breadcrumbs over the top.

Serve alongside potato chips, pretzels, or veggie sticks. If not serving immediately, refrigerate and add topping before serving.