Preheat the oven to 375°F and lightly grease a 9-inch round or square baking dish.

Beat the cream cheese, sour cream, garlic powder and oregano together until smooth, about 1 minute.

Fold in the chopped pickles, then spread the mixture in an even layer across the bottom of the prepared dish.

Scatter the mozzarella evenly over the cream cheese layer, right to the edges, then sprinkle the parmesan on top.

Arrange the pepperoni slices over the cheese in a single layer, slightly overlapping.

Bake for 15 to 18 minutes, until the cheese is fully melted and the edges bubble and turn golden at the rim of the dish.

Let the dip rest for 5 minutes out of the oven; it firms up just enough to scoop without sliding off a chip.

Scatter the reserved chopped pickle over the top for a fresh bite against the melted cheese, and serve warm with breadsticks, crostini or thick-cut crackers.