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Preheat your oven to 375°F and lightly grease your Muffin Tin.
Beat the cream cheese in a bowl until fluffy, then add sour cream, diced pickles, shredded cheese, garlic powder, pickle juice, and chopped dill. Mix all ingredients until evenly combined.
Slicing each bacon strip in half lengthwise will give you 24 pieces. Place about one tablespoon of the mixture at one end of each bacon strip and roll it up tightly. Secure it with a toothpick if necessary.
Arrange each roll upright in the muffin tin slots. Bake for 40 to 45 minutes, or until the bacon is crisp and thoroughly cooked.
Once cooked, let the Dill Pickle Bacon Shots cool in the Muffin Tin for 3 to 5 minutes. Transfer them to a serving plate, garnish with more dill and a pickle chip for added flair, and serve warm.