Grab a medium-size mixing bowl and plop in the cream cheese, shredded cheddar, milk, and all the seasonings everything bagel mix, onion powder, garlic powder, salt, and pepper. Then grab your hand mixer (or a sturdy spoon and some elbow grease) and mix until everything is smooth and combined.Friendly tip: If your cream cheese is still a little cold, let it sit out for a few extra minutes. It’ll make your life much easier. Now, toss in half of your bacon bits, half of the chopped pecans, and half of the sliced scallions. I like to give these a rough chop before adding them especially the pecans so the bits aren’t too chunky. Mix it all up until those tasty little pieces are evenly spread throughout the cheeseball base.
Tear off a piece of plastic wrap and lay it out on the counter. Spoon your cheese mixture right into the center. Then wrap it up like a present and gently shape it into a ball. Don’t stress about making it perfect this is homemade, and that’s part of the charm!
Pop your wrapped cheeseball into the fridge for about 20 minutes so it can firm up. This step makes it easier to coat later.
While it’s chilling, get your topping mix ready. In a shallow bowl, combine the rest of your bacon bits, pecans, and scallions.
After 20 minutes, take your cheeseball out of the fridge, unwrap it, and gently roll it around in the topping mix. Press lightly as you roll so everything sticks. The goal is to get a good, even coat all over.
