In a medium mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, 1 cup chopped pickles, pickle juice, dill, ranch seasoning, salt, and pepper until smooth and well combined. Cover and refrigerate for at least 1 hour, until chilled.

Set a small skillet over medium heat and add the butter. When the butter is melted, add the breadcrumbs and the remaining 1/4 cup chopped pickles. Lower the heat to medium-low and cook for 5 minutes, stirring frequently, until golden brown. Remove from heat and set aside to cool.

Transfer the chilled dip to a serving bowl. Sprinkle the cooled topping evenly over the dip and serve.