In a mixing bowl, combine the sour cream, cream cheese, ranch seasoning, lemon juice, and dill pickle juice. Mix until smooth.

Stir in the chopped dill pickles, crushed garlic, minced chives, and minced dill.

Season with salt and pepper to taste and add hot sauce if desired.

In a separate pan, melt butter over medium heat and toast the Panko bread crumbs until golden brown.

Serve the dip with toasted Panko on top.