In a large skillet over medium heat, crisp up the bacon strips, which should take about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease and let cool.

In a mixing bowl, combine the softened cream cheese, diced dill pickles, shredded cheddar cheese, pickle juice, chopped fresh dill, and garlic powder. Blend ingredients until smooth, approximately 2-3 minutes.

Once the bacon has cooled, chop it into small pieces. In a separate bowl, finely chop the green onions. Combine them to create a topping mix.

Take about a tablespoon of the creamy pickle mixture and roll it into a ball. You should make approximately 12 balls. Arrange the balls on a parchment-lined tray.

Roll each fat bomb in the bacon and green onion mixture, ensuring they are fully coated, then place them back on the tray.