Dice the 3 large dill pickles into small, uniform pieces and finely chop the fresh chives. Set both aside. Measure out all the dried seasonings (garlic powder, onion powder, dried dill weed, and onion flakes) into a small bowl so they're ready to add at once. Remove the cream cheese from the refrigerator so it can soften to room temperature, which will make blending smooth and lump-free.

In a medium bowl, combine the softened cream cheese and mayonnaise together, stirring until completely smooth and well-blended. I like to use a rubber spatula to ensure there are no lumps of cream cheese, which gives the dip a better texture. This base will take about a minute to fully combine.

Add the diced pickles, pickle juice, hot sauce, and the combined seasonings from Step 1 to the creamy base. Stir everything together until evenly distributed, making sure the pickles and seasonings are fully incorporated throughout the dip. The pickle juice adds tanginess and helps loosen the consistency slightly, so the dip isn't too thick for scooping.

Fold in the fresh chives to preserve their bright flavor—avoid over-mixing as you want them to remain visible throughout the dip. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together and the dip to reach the ideal cold temperature. The dip will keep in the refrigerator for up to 3 days.