In a mixing bowl, combine 4 oz of softened cream cheese, 1/2 cup of shredded cheddar cheese, and 1 tbsp of ranch seasoning. Blend until smooth.

Mix in 1/2 tsp of garlic powder and 1/2 tsp of smoked paprika, stirring well.

Cut large dill pickles in half lengthwise and scoop out the center to create a hollow space.

Pat the insides of the pickles dry using paper towels.

Fill each hollowed-out pickle half with the cheese mixture, ensuring filling is level.

Preheat air fryer to 375°F (190°C) for 3-5 minutes, spraying the basket with nonstick spray.

Place stuffed pickles in a single layer in the air fryer basket. Air fry for 8-10 minutes, shaking halfway.

Let pickles cool for 2-3 minutes before serving. Garnish with chopped green onions and crushed crackers.