In a large bowl, combine softened cream cheese, sour cream and ranch seasoning. Mix well until smooth. Add the chopped pickles, pickle juice, black pepper, and paprika and mix to combine.

Cover and refrigerate for up to 2 hours.

Meanwhile, heat the butter in a small pan over low heat. Add the parmesan cheese, panko, and 1/2 cup crushed RUFFLES^® and toast until golden brown, stirring frequently to prevent burning. Once toasted, remove from the heat and allow to cool.

Once ready to serve, remove the dip from the fridge and fold in approximately 2/3 of the toasted mixture.

Transfer the dip into a serving dish, then garnish with the remaining toasted topping, fresh parsley and dill, and a few more pickles. Serve with the remaining RUFFLES^® for delicious dipping!