Melt the butter in a small skillet over medium heat.

Add the panko and smoked paprika, stirring constantly for 3 to 4 minutes until the crumbs turn the deep gold of a fried pickle chip, then pull off the heat and stir in the parmesan.

Beat the cream cheese and sour cream in a bowl until smooth, about 1 minute.

Fold in the diced pickles, pickle juice, garlic powder and onion powder.

Spread the dip into a shallow serving dish, cover, and chill 30 minutes until firm.

Scatter the toasted panko over the top just before serving so it stays crunchy, then add the dill garnish.

Serve with potato chips or sturdy crackers that can carry the crumb topping.