In a mixing bowl, combine the softened cream cheese and sour cream. Using a hand mixer or a spatula, blend them together until smooth and creamy.
Add the diced dill pickles, Worcestershire sauce, garlic powder, dry dill weed, and dill pickle juice to the cream mixture. Mix well.
Using your hand mixer or spatula, mix until all ingredients are fully combined. The dip should be smooth but still have some texture from the diced pickles.
Transfer the dip to a serving dish and cover it. Refrigerate for at least one hour before serving to allow the flavors to meld.
When ready to serve, give the dip a quick stir and arrange some crunchy potato chips around it.
