Begin by heating a dry skillet over medium-low heat. Add the panko breadcrumbs, stirring continuously for about 3–5 minutes until they turn a golden brown.

In a large mixing bowl, combine the whipped cream cheese, sour cream, and finely chopped dill pickles. Add ranch seasoning, grated garlic, fresh dill, snipped chives, onion powder, kosher salt, and freshly ground black pepper. Blend until smooth and creamy.

Squeeze juice from half a fresh lemon directly into the creamy mixture. Stir until well distributed.

Gently fold in the majority of the toasted panko breadcrumbs into the creamy mixture to add texture.

Cover the mixing bowl with plastic wrap or transfer the dip to an airtight container. Chill for at least 2 hours, ideally overnight.

When ready to serve, transfer the dip to a serving dish. Garnish with reserved toasted panko, chopped pickles, and fresh herbs.