In a skillet over medium-high heat, cook the bacon until crispy. Place on paper towels to drain and allow to cool.
In a medium bowl, beat cream cheese, sour cream, sriracha sauce, parsley, Worcestershire sauce and garlic powder until smooth and combined.
Stir in half of the cooked bacon, shredded cheese, and 2 tablespoons green onions.
On a plate, combine remaining bacon, remaining green onions, and nuts.
Shape cream cheese mixture into a ball and roll in the bacon mixture to coat. (If this is difficult, you can wrap and refrigerate the cheese ball for one hour before rolling in the coating and serving or refrigerating further.)
Refrigerate at least 1 hour before serving.
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Notes
*This recipe can easily be doubled or tripled if you are serving a crowd.*The leftovers always freeze great, so you can make two or three smaller cheese balls, then wrap the extra in plastic wrap and freeze until ready to serve.