Entirely Elizabeth

In a small skillet, over low-medium heat, melt the butter. Add the bread crumbs.
Continually stir until the bread crumbs are coated in the butter and well toasted. Remove from pan and set aside.
In a medium sized bowl whip together the cream cheese and sour cream.
Add the dill pickle juice, Ranch seasoning, garlic powder, salt, pepper, dill pickles, and combine well.
Evenly spread the dip into a serving dish. Sprinkle the top with toasted bread crumbs and more chopped pickles.
Serve with crackers, pretzels, veggies, or chips of choice.