Pioneer Woman’s Cheese Ball

8 slices smoked bacon, cooked and drained, divided
8 ounces softened cream cheese, cubed
8 ounces (about 2 cups) grated white cheddar cheese
2 tablespoons sour cream
1 tablespoon ranch seasoning (about half of a 1-ounce packet)
5 scallions, white parts finely chopped and green parts, thinly sliced
Cooking spray
Crackers, for serving

Step 1: Blend ingredients together
Add two slices of cooked bacon, the softened cream cheese, grated cheddar, sour cream, ranch seasoning and scallion whites to the bowl of a food processor. Pulse and then run the processor on low speed until everything is well blended. (If you don’t have a food processor, dice the bacon and then mash everything together in a bowl using a fork.)
Step 2: Prepare the coating
Finely chop the remaining six pieces of bacon. Toss the bacon bits together with the sliced scallion greens on a large, shallow plate. Spread the mixture out into an even layer on the plate.
Step 3: Shape and coat the cheese ball
Scoop the cheese mixture into a small bowl. Spray your hands with a thin coating of cooking spray, then shape the cheese mixture into a ball. Place the cheese ball on the plate with the bacon and scallions; roll the ball all around the plate to coat it with a layer of bacon and scallions. Use your fingers to pick up leftover bits from the plate and press them into place on the cheese ball.
Step 4: Chill, then serve
Place the coated cheese ball in the center of a serving plate, and cover the plate with plastic wrap. Refrigerate the cheese ball for at least one hour or up to eight hours.
Remove it from the fridge 30 minutes before serving.