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In a medium bowl, whisk sour cream, mayonnaise, ranch dressing mix, 68g chopped pickles, 60ml pickle juice, and dill in a medium bowl to combine. Cover and chill dip until thickened slightly, about 30 minutes.
Meanwhile, in a medium skillet, heat butter and 30ml pickle juice over medium heat until simmering, about 1 minute. Add panko; cook, stirring constantly, until lightly toasted, about 2 minutes. Add remaining 30ml pickle juice and salt; cook, stirring constantly, until deep golden and crispy, 2 to 4 minutes. Remove from heat and let cool in skillet, about 5 minutes.
Stir 2 tablespoons of the pickled-panko mixture into sour cream mixture; mix until combined. Transfer to a serving bowl and garnish with about ⅓ cup pickled panko or more to taste. (Reserve any remaining panko to refresh dip or as a topper for salads and pasta.) Top dip with remaining 34g chopped pickles. Garnish with dill. Serve with potato chips.