Preheat oven to 350°F. Spray 2-quart baking dish with no stick cooking spray. Set aside.
Mix cream cheese, 1 cup of the shredded cheese and garlic powder in medium bowl until well blended. Add 1 cup of the Dill Pickle Crunchy Toppers, pulled pork and green onions, stirring gently to mix. Spoon mixture into prepared baking dish. Top with remaining 1 cup shredded cheese.
Bake 15 minutes. Remove from oven and sprinkle with remaining 1 cup Dill Pickle Crunchy Toppers. Bake 2 to 3 minutes longer, or until pickles are golden brown. Serve with chips, crackers or cut up veggies for dipping.