Melt the unsalted butter in a skillet over medium heat. Toss in your panko bread crumbs and half of your chopped fresh dill, and let them toast until golden brown. Be sure to stir the panko constantly to prevent burning.
Once toasted, transfer the panko to a plate and allow to cool while you mix the dip together.
Dice pickles into bite-sized pieces and drain off any extra liquid.
In a mixing bowl, combine the sour cream, ranch seasoning, onion powder, and the rest of the chopped dill. Then, fold in the diced pickles.
If desired, season with salt and pepper to taste.
Once your sour cream mixture is seasoned to perfection, add it to your serving bowl. Now, take those toasted panko bread crumbs you set aside earlier and sprinkle them liberally over the top of your dip.
Garnish the top with one or two sprigs of dill. Serve with potato chips or crackers.
