Bill's Pickle Dip
(Actually, it's from his wife Marianne.)
Dill Pickle Relish
If making a small amount, use 1/2 a block of cream cheese, 1/2-3/4 cup of sour cream and at least half of a small jar of pickle relish (including juice). But it's best to just go ahead and use a full block of cream cheese, a full cup of sour cream and an entire jar of pickle relish. Experiment. It's all in how much pickle you like.
Let cream cheese soften, mix with sour cream, stir in pickle relish and juice. You don't want it so thick that chips break, but not runny either. It will get firm again when refrigerated. Let it sit out just long enough to soften again.
Use chips that don't easily break such as Ruffles.