Cook the bacon in a large skillet over medium-high heat until fully cooked and crispy. Transfer to a plate lined with paper towels and let cool for 10 minutes. Chop into pieces and set aside.

Mix together the cream cheese, sour cream, garlic powder, onion powder, dill, and kosher salt in a large bowl until just combined. You can use a stand mixer on low with the paddle attachment, an electric mixer on low, or a wooden spoon or spatula.

Stir in half of each of the chopped bacon, diced jalapeños, shredded cheese, red onion, and green onion with a spatula. Store the remaining filling ingredients in the refrigerator.

Lay out a large piece of plastic wrap on a countertop, then add the cream cheese mixture. Bring up the sides of the plastic wrap and use your hands to form it into a ball. Cover and secure it with the plastic wrap and refrigerate for at least 2 hours, up to overnight.

Remove the cheese ball about 10 minutes before serving. Spread the reserved toppings on a cutting board or large plate. Unwrap the cheese ball and roll it in the toppings.

Serve with crackers, pita chips, or tortilla chips.