Preheat oven to 450 degrees. Line a baking sheet with a baking rack and grease with cooking spray. Set aside.

Prepare the pickles by slicing them in half lengthwise. Use the edge of a small spoon to scrape out the center of the pickle, creating a shell. Save the shaved pickle center in a small bowl.

Pat the pickles dry with paper towels.

In a small bowl, mix the cream cheese, mayonnaise, shredded cheddar cheese, and 1 tablespoon of the reserved pickle.

Fill each pickle with about 1 tablespoon of the cheese mixture.

Cut the bacon slices in half lengthwise. Wrap each pickle with half of a piece of bacon.

Line the poppers on the prepared baking sheet. Bake for about 15 minutes until the bacon is chewy crisp.

Serve with dill pickle ranch for dipping. To make the ranch, mix 1/2 cup ranch dressing with 1 to 2 tablespoons pickle juice.