1 (8 oz.) cream cheese
1 tbsp. mayonnaise
1 tbsp. lemon juice
1 jar Kosher baby dills
12 to 14 slice white bread (brown ends trimmed)
1 to 2 tsp. onion salt

Mix together cream cheese, mayonnaise, lemon juice, and onion salt. Spread mixture on slice of bread. Put dill pickle on bread and roll up, press ends gently together. Put in refrigerator 6 to 8 hours to set. Slice pickle sandwiches and serve.

NOTE: You can fix mixture ahead of time and freeze until ready to use. When ready to use, set out at room temperature.