In a medium bowl, whisk together the mayonnaise and sour cream until smooth and well combined. Add the pickle juice, dried dill, garlic powder, onion powder, dried parsley, dried chives, freshly ground black pepper, smoked paprika, and Worcestershire sauce. Stir everything together until the seasonings are evenly distributed and no lumps remain. I like to taste the mixture at this point to check if the flavors are balanced—you want the dill and pickle to be prominent but not overpowering.

Gently fold the cooked bacon bits, shredded cheddar cheese, and finely diced dill pickles into the creamy herb base from Step 1. Use a rubber spatula and fold rather than stir to keep the ingredients evenly distributed without crushing the bacon or pickles. Taste the dip and add a pinch of salt if needed—the bacon and cheese are already salty, so you likely won't need much. I prefer to let the dip chill in the refrigerator for at least 30 minutes before serving so the flavors can meld together and the texture becomes richer.

Transfer the bacon dill pickle dip to a serving bowl. Serve with your choice of crackers, potato chips, bread slices, or fresh vegetable sticks like celery. The dip can be served chilled or at room temperature depending on your preference.