Using hand mixer, mix cream cheese, jalapeños, bacon (2 strips chopped), half the green onions and spice blend. Mix until combined. Add shredded cheddar and mix just until cheese is dispersed evenly throughout mixture.

Lay two long strips of plastic wrap in an ‘X’ shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap over each other and wrap firmly in place. Form into an oval shape with slightly pointed ends. Transfer to refrigerator and chill at least 1 hour to firm. (for best results 3-6 hours)

Unwrap chilled cheese ball and place onto flat surface. Gently press bacon and remaining green onions onto sides and top of cheese ball until fully coated. Carefully transfer cheese ball to serving platter.

Stir remaining plain cream cheese with a fork until soft and smooth. Place cream cheese into plastic sandwich bag, towards the bottom. Cut a small whole in the bottom corner of the bag then work the cream cheese towards the hole. Start with a small hole, you can always make it bigger. Pipe the cream cheese onto cheese ball to replicate the white threads on a football.

Refrigerate until serving. Serve with crackers, pretzels and/or bread.