Chop the bacon into small pieces and sauté in a skillet over medium heat for 5–7 minutes until crispy. Drain excess fat, reserving about ¼ for topping later.

In a large bowl, combine remaining crispy bacon, sour cream, cream cheese, Mexican cheese blend, cheddar cheese, green onions, walnuts, ranch seasoning, garlic powder, black pepper, and poppy seeds. Blend until smooth and creamy.

For the topping, finely chop reserved bacon, cheddar cheese, green onions, and walnuts. Mix these in a small bowl with a pinch of poppy seeds.

Scoop the cheese mixture and form it into a ball. Roll it in the topping mixture until evenly coated.

Wrap the cheese ball in plastic wrap and refrigerate for at least 1 hour before serving, or serve immediately with crackers.