Gather all ingredients and ensure the cream cheese is softened and pickles are chopped.

Let the cream cheese sit at room temperature for about 30 minutes until softened.

Finely chop 1 cup of dill pickles so they integrate smoothly into the dip.

In a mixing bowl, combine the softened cream cheese and 1/4 cup sour cream until smooth.

Stir in 1 tablespoon Dijon mustard and 1 tablespoon pickle juice until well blended.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste, mixing thoroughly.

Gently fold the chopped pickles into the creamy mixture until evenly distributed.

Transfer the dip to a refrigerator-safe container and chill for at least 1 hour before serving.