Prepare Ingredients: Ensure the cream cheese is fully softened for easy mixing. Finely dice the dill pickles, then spread them on paper towels and press firmly to remove as much moisture as possible—this is the most critical step. Cook and crumble your bacon.

Mix the Filling: In a large bowl, combine the softened cream cheese, shredded cheddar, dried diced pickles, fresh dill, green onions, garlic powder, and onion powder. If using, sprinkle in the Xanthan Gum.

Add Liquid: Pour in the dill pickle juice and mix with a spatula until all ingredients are thoroughly combined and the mixture is uniform.

Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. The mixture must be very firm before you can roll it.

Form the Bombs: Use a small cookie scoop (about 1 tablespoon) to portion the chilled mixture. Quickly roll each portion into a uniform ball between your palms.

Coat and Set: Immediately roll each ball in the crumbled bacon until it's fully coated. Place the finished dill pickle bites on a tray lined with parchment paper.

Final Chill: Refrigerate the coated fat bombs for at least 30 more minutes to allow them to set completely before serving.