Toast the breadcrumbs: Heat the butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and crisp, about 2–3 minutes. Transfer to a bowl and set aside to cool.

Make the creamy base: In a large mixing bowl, combine the sour cream, softened cream cheese, ranch seasoning, pickle juice, and lemon juice. Mix with a hand mixer until smooth and fully blended.

Add the flavor: Stir in the chopped pickles, garlic, dill, and chives. Season with salt and pepper to taste.

Assemble the dip: Spread half of the dip into a serving bowl. Sprinkle half of the toasted breadcrumbs over the top. Spoon the remaining dip over that layer, then finish with the rest of the breadcrumbs.

Serve: Serve immediately with PRETZELIZED pita chips for scooping.