Toast the Breadcrumbs: Heat a dry skillet over medium-low heat. Add the panko breadcrumbs and stir continuously for about 3-5 minutes until golden brown and fragrant. Remove from heat and cool completely. Set aside 1 tablespoon for garnishing later.

Prepare the Base: In a large bowl, combine 12 ounces of whipped cream cheese and 1 cup of sour cream until smooth. Add 1 cup of finely chopped dill pickles, 3 tablespoons of ranch seasoning, 3 cloves of garlic, and 1 tablespoon each of fresh dill and chives. Stir until combined.

Fold in Seasoning: Add 1/2 teaspoon of onion powder, kosher salt and black pepper to taste, and 2 tablespoons of lemon juice. Gently fold these into the cream cheese base until smooth and evenly mixed.

Incorporate Toasted Panko: Fold most of the toasted panko into the dip, reserving the last tablespoon for garnish. Combine well for a rich, creamy dip with texture from the pickles and panko.

Chill the Dip: Cover the bowl and refrigerate for at least 2 hours or overnight to allow flavors to meld.

Serve and Garnish: Transfer the chilled dip to a serving bowl. Sprinkle the reserved toasted panko on top and garnish with reserved chopped pickles and fresh herbs. Serve with chips or fresh veggies.