In a skillet over low heat, add butter and allow to melt, add breadcrumbs and constantly stir the breadcrumbs until they are toasted and have turned a light golden-brown color. Remove from skillet and set aside.

In a large mixing bowl add cream cheese, sour cream, ranch seasoning, and garlic powder, and a pinch of pepper, and pickle juice, stirring until well combined with a smooth and creamy consistency.

Add chopped pickles and green onions, folding to incorporate into the dip.

Spread evenly into a serving dish and top with toasted breadcrumbs and a dash of dill seasoning. Serve with potato chips.