Heat a pan over medium heat and melt the butter.
Add the panko breadcrumbs and toast until fragrant, about 3-5 minutes. Remove from heat and set aside.
Chop the pickles and place them in a bowl with most of the breadcrumbs (save some for topping), sour cream, and ranch seasoning.
Mix well. If you prefer a thinner consistency, add a little water or pickle juice.
Transfer the dip to a serving plate and top with the remaining breadcrumbs and fresh dill, if desired.
Serve with chips and enjoy the deliciousness!