Jalapeno Popper Cheese Ball

Ingredients

2 (8oz.) packages cream cheese, slightly softened
2 Tbsp. sour cream
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
1 cup shredded sharp cheddar cheese (reserve 1/4 cup)
1 cup Pepper Jack Cheese (reserve 1/4 cup)
12 slices Thick Cut bacon, crispy cooked and chopped (reserve half)
2 jalapenos, minced (reserve half)
4 green onions/chives, chopped (reserve half)
Instructions

Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a handheld mixer on medium speed until smooth and creamy.
Change speed to LOW and mix in 1 1/2 cups of the shredded cheeses, half of the bacon, half of the minced jalapeno, and half of the chopped green onions.
Combine remaining ingredients in a small Ziploc bag and store in the fridge.
Spoon the cheese mixture into a ball shape on a large sheet on plastic wrap on a flat surface. Bring up sides of plastic wrap to cover cheese ball.
Use the plastic wrap to shape cheese into a ball.
Refrigerate overnight.
About 20 minutes before serving, remove the cheese ball from the fridge.
Spread reserved ingredients onto a large cutting board and unwrap the cheese ball.
Roll ball in the toppings until completely covered.
ENJOY!