Soften the cream cheese at room temperature for 30-60 minutes.

In a large mixing bowl, combine softened cream cheese with dill pickles, cheddar cheese, garlic powder, pickle juice, fresh dill, and green onions.

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, then crumble.

Scoop portions of the mixture and roll into 1-inch balls; chill in the freezer for 30 minutes if too soft.

Roll each ball in crumbled bacon until coated.

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.