ADD the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.
SCRAPE into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.
SLICE the chilled cucumber into ¼-inch thick rounds. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round. Serve immediately.