Heat oil: Pour olive oil into a skillet over medium heat. Carefully add the panko breadcrumbs, stirring continuously until they turn a lovely golden brown, which takes about 2–3 minutes. Season with salt and set aside.

Beat cream cheese: In a mixing bowl, use a hand-held mixer or stand mixer to beat the softened cream cheese for 1 minute until it's smooth. Add sour cream and blend until well combined.

Add flavors: Stir in the ranch seasoning, minced garlic, pickle juice, chopped dill, and chopped chives. Mix lightly just until everything is blended together.

Fold in pickles: Chop the dill pickles into small pieces and use a paper towel to blot off excess moisture. Gently fold the chopped pickles into the cream cheese mixture.

Chill the dip: Transfer the dip into a serving bowl. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or even overnight.

Finish with crunch: Just before serving, add 1/4 cup of the toasted breadcrumbs into the dip and gently stir. Sprinkle the remaining breadcrumbs on top.