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Toast the panko bread crumbs in melted butter until golden brown, being careful not to burn them.
Chop up about a cup of dill pickles.
Mix together the sour cream, ¼ cup of pickle juice, ranch seasoning, and most of the toasted bread crumbs.
Spread the mixture into a bowl and top with extra chopped pickles, more toasted bread crumbs, and a little bit of dill.
Serve with potato chips for dipping.