Preheat your oven to 375°F (190°C). Grease the mini muffin tin lightly.

In a mixing bowl, combine softened cream cheese and sour cream. Beat until fluffy. Add dill pickles, shredded cheddar, garlic powder, and optional pickle juice. Mix until smooth.

Cut each bacon strip in half lengthwise, creating 24 long strips.

Place 1 tablespoon of the creamy filling at one end of each bacon strip and roll tightly. Secure with a toothpick if needed.

Place each bacon-wrapped roll into the greased slots of the mini muffin tin.

Bake for 40-45 minutes until bacon is crispy and golden brown.

Cool for 3-5 minutes before removing from the muffin tin. Gently twist to release and transfer to a serving dish.

Garnish with freshly chopped dill and serve.