Combine the cream cheese, sour cream, dill pickles, onion powder, garlic powder, seasoned salt, dried dill, and black pepper in a small bowl and stir to combine. Refrigerate in an airtight container for at least 1 hour before serving.

When ready to serve, melt the butter in a medium-sized skillet over medium heat. When the butter has melted, add the panko and toast until golden brown. Immediately remove from the heat.

Sprinkle the panko over the dip and serve.