Preheat the oven to 375°F (190°C) and grease a mini muffin tin.

In a mixing bowl, beat softened cream cheese until light and fluffy. Blend in sour cream, diced pickles, shredded cheddar cheese, garlic powder, pickle juice, and fresh dill until smooth.

Cut each slice of bacon in half lengthwise, resulting in 24 strips.

Place about 1 tablespoon of creamy filling at one end of a bacon strip and roll it up, securing with a toothpick if necessary.

Arrange the bacon roll-ups upright in the greased muffin tin slots.

Bake in the preheated oven for 40-45 minutes until crispy and golden brown.

Let the shots cool for about 5 minutes, then carefully remove from the tin. Garnish with fresh dill and a pickle slice.

Serve warm on a platter, optionally paired with dipping sauces.