Beat the cream cheese and sour cream in a medium bowl with a hand mixer on medium speed for 1 minute, until no lumps remain and the mixture looks like soft frosting.

Pat the chopped pickles dry between paper towels to pull out excess brine; this keeps the dip from turning watery by the next day.

Fold the dried pickles, pickle juice, dill, garlic powder and pepper into the cream cheese mixture with a rubber spatula until streaked through evenly.

Taste and add salt only if needed, pickles vary a lot in saltiness from jar to jar.

Cover the bowl with plastic wrap pressed onto the surface of the dip, and refrigerate at least 1 hour, or until firm enough to hold a line when a spoon drags through it.

Scrape into a serving bowl, scatter extra chopped pickle and dill on top, and serve with chips, crackers or vegetable sticks within 2 hours of leaving the fridge.