Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, drained dill pickle relish, dried dill weed, and garlic powder. Mix thoroughly until the ingredients are evenly incorporated and the mixture is smooth.

Carefully separate the Ritz crackers. Place the bottom halves of the crackers onto the prepared baking sheets in a single layer. Top each cracker with approximately 1 level teaspoon of the cheese mixture, mounding it slightly.

Top each mound of cheese filling with one thin slice of the dill pickle. If desired, brush the edges of the crackers lightly with the melted butter for extra crispness during baking.

Bake for 8 to 10 minutes, or until the edges of the crackers are lightly browned and the cheese topping is warm and slightly set. Watch carefully to prevent burning the crackers.

Remove from the oven and let cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.