Beat the cream cheese and sour cream together in a bowl until completely smooth, with no visible lumps.

Stir in the chopped pickles, dill, garlic powder, onion powder and black pepper until evenly distributed.

Add pickle juice 1 tablespoon at a time, stirring after each addition, until the dip falls slowly off a spoon rather than sliding straight off.

Cover and chill for at least 30 minutes, which lets the dill and garlic flavor move through the whole bowl.

Stir once more before serving, since the dip firms up slightly in the fridge.

Serve cold with pretzel crisps.