Combine the softened cream cheese, shredded sharp cheddar cheese, chopped green onions, crumbled bacon, pimentos, Worcestershire sauce, hot sauce, garlic powder, salt, and black pepper in a large mixing bowl. I once tried it without the bacon, and it's still delicious, but the bacon adds a depth of flavor that's incomparable.

Mix thoroughly until all ingredients are well incorporated. You can use a hand mixer, but I find a sturdy spatula or wooden spoon does the job perfectly.

Once mixed, use your hands to shape the mixture into a ball. If the blend is too soft, refrigerate it for about 15 minutes to firm it up. This helps in achieving that perfect round shape.

In a separate shallow dish, mix the toasted pecans and chopped parsley. Carefully roll the cheese ball in the pecan-parsley mixture, pressing lightly to ensure the nuts and parsley adhere to the surface. This adds a delightful crunch and makes the cheese ball visually appealing.

Wrap the cheese ball in plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld together, resulting in a richer taste.

When ready to serve, please remove it from the refrigerator and let it sit for about 10 minutes. This brings out the flavors more prominently. Serve with crackers, sliced bread, or fresh vegetable sticks.