I found this recipe from Very Culinary.
8oz cream cheese (softened)
1 cup dill pickles (finely chopped)
1/4 cup sweet onion (finely chopped)
3 TBsp pickle juice
1 tsp dried dill weed
1/2 tsp salt
pinch of pepper
How to Make it:
Using a wooden spoon, press into the cream cheese and stir to loosen until smooth.
Add the remaining ingredients and thoroughly combine.
Cover with plastic wrap and refrigerate for an hour before serving.