Pull the 2 packages of cream cheese out on the kitchen counter at least 30 minutes so they are easier to mix.
Make the crumbled bacon (it's worth the time!) but good bacon bits work great too and save time. Cook bacon the way you like to and crumble, you will need 1 cup for this recipe.
1 pound of sliced bacon makes about 1 ½ cups of crispy crumbled bacon so you will have some extra.
To cook in a large skillet or cast iron pan, slice a package of bacon slices into ½ pieces, and saute over medium heat, stir the chopped bacon pieces with a wooden spoon until crispy. Takes about 12 minutes. Drain the crumbled bacon on a paper towel on a baking sheet.
Grate the cheddar cheese and pepper jack cheese on a box grater or food processer. Pregrated cheeses are fine too!
In a large bowl, add the two cream cheese blocks, grated sharp cheddar cheese, pepper jack cheese, crumbled crispy bacon, green onions, ranch seasoning mix, garlic powder, and sour cream. Mix cream cheese mixture with a hand mixer or stir with a large spatula until well combined.
Scrape down the bowl with a rubber spatula. Use a small 1" springloaded scoop and make individual cheese truffle balls. Or measure out 1 tablespoon of cream cheese truffles into balls, and roll them round in your hands.
Crush your toppings in a small food processor, in a plastic zip top bag with a rolling pin, or chop on a board with a chef's knife. Place each topping in bowl.
Toppings I used are; assorted grated cheeses, crushed pecans or Candy Pecans, chopped herbs, crushed pretzels, crispy bacon/green onions/cheddar cheese, crushed cheddar cheese crackers, and crushed parmesan whisps cheese crips.
Roll one truffle at time in the mixture, and press the toppings onto each truffle. Place on a platter. Wrap well with plastic wrap and chill until ready to serve.
Serve on a platter with assorted crackers, pretzels, or pita chips.