Add cream cheese, avocados, pickled jalapeños and their juices, sour cream, half of the lime juice, half of the cilantro, and the pepper, salt, and garlic powder to the bowl of a food processor.
Process all ingredients. Taste and add more of the lime juice and/or cilantro as desired. Process to desired consistency.
Store in the refrigerator. Serve with tortilla chips. This would also be delicious on tacos.
Notes
This recipe makes a large amount of dip. For a smaller amount, divide the recipe in half, using only half of the can of pickled jalapeños.I like to use sliced pickled jalapeños so I don’t have to worry about removing the stems. If you can only find whole pickled jalapeños, I do recommend taking off the stems before making the dip.