Jalapeno Popper Cheese Ball

Jalapeno Popper Cheese Ball 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) 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.