Make the Filling:

In a bowl, mix cream cheese, shredded cheddar, chopped dill pickles, pickle juice, garlic powder, and green onions until well combined.
Cover and refrigerate for about 30 minutes to firm up.

Form the Balls:

Take about 1 tablespoon of the mixture and roll it into small balls.
Place them on a parchment-lined tray.

Wrap in Bacon:

Cut bacon slices in half if they are too long.
Wrap each cheese ball with a piece of bacon, securing with a toothpick if needed.

Cook the Pickle Bombs:

Air Fryer Method:
Preheat the air fryer to 375°F (190°C).
Arrange the bacon-wrapped bombs in a single layer and air fry for 10-12 minutes until crispy.

Oven Method:
Preheat oven to 400°F (200°C).
Place bombs on a foil-lined baking sheet with a wire rack.
Bake for 20-25 minutes, flipping halfway, until bacon is crispy.

Serve:

Let cool slightly before serving.
Serve with ranch, spicy mayo, or extra pickle juice drizzle for dipping!