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In a small skillet pan, melt the butter over medium-high heat. In a small bowl, mix together the Panko breadcrumbs and old bay seasoning. Add the Panko mixture into the melted butter and stir until it's coated.
Continue cooking, while stirring constantly, over medium-high heat until the mixture is golden brown. Remove from the heat and set the pan aside to cool completely while you prepare the dip.
In a medium bowl, add the sour cream, cream cheese, ranch seasoning mix packet, pickle juice, and lemon juice. Mix with an electric hand mixer until combined, smooth, and lump-free.
Stir in the chopped pickles and the fresh dill (or dried dill) until combined.
Place the dip inside a serving bowl and garnish with the cooled toasted Panko crumbs, additional chopped dill pickles, and additional dill (if wanted). Serve with wavy potato chips, kettle chips, tortilla chips, pita chips, crackers, veggie sticks, or pretzel crisps.