Fry 6 slices of bacon in a skillet over medium heat for 6-8 minutes until crispy. Transfer to a paper towel-lined plate to drain and cool.

In a large bowl, combine 8 ounces of softened cream cheese, ½ cup diced dill pickles, 1 cup shredded cheddar cheese, 1 teaspoon garlic powder, 2 tablespoons pickle juice, 2 tablespoons fresh dill, and a pinch of salt. Blend until smooth.

In a small bowl, mix cooled, chopped bacon with 2 tablespoons sliced green onions until well incorporated. Set aside.

Scoop tablespoon-sized portions of the cream cheese mixture and roll into balls. Aim for about 12 bombs. Roll each ball in the bacon and green onion mixture until well-coated.

Place the coated fat bombs on a plate or baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.