In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of Panko breadcrumbs, stirring continuously until golden brown and crispy, about 3-4 minutes. Season with salt and transfer to a bowl to cool.

In a mixing bowl, beat 8 ounces of softened cream cheese on medium speed until smooth. Gradually add ½ cup of sour cream and mix until fluffy.

Mix in 1 packet of Hidden Valley Ranch seasoning, 1 minced garlic clove, 2 tablespoons of pickle juice, 2 tablespoons of fresh dill, and 2 tablespoons of chopped chives.

Fold in ½ cup of chopped dill pickles, patted dry beforehand, until evenly distributed.

Transfer the dip mixture into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight.

Before serving, stir in toasted breadcrumbs and garnish with remaining breadcrumbs, chopped pickles, and fresh dill. Serve with dippers.