Throw-Back Bacon, Ranch and Cheddar Cheese Ball

12 slices good quality thick-cut bacon
2 (8-oz.) pkg. cream cheese, room temp
8 oz. finely shredded sharp cheddar cheese
1 c. sour cream
¼ c. minced fresh chives
¼ c. Tabasco
1 (1-oz.) pkg. ranch dressing seasoning mix
Kosher salt, black pepper
Crackers, veggies, for serving

1. In large skillet, cook bacon over medium heat until crispy.
2. Transfer to paper-towel lined plate and let cool.
3. Once cool, rough chop the bacon and set aside.
4. In large mixing bowl, mix half of chopped bacon with remaining ingredients (not the crackers or veggies.)
5. Mix well.
6. Form into a bowl and cover with remaining bacon.
7. Wrap in plastic wrap and refrigerate overnight.
8. To serve: remove from refrigerator; remove plastic wrap and set on serving dish surrounded by crackers and/or veggies. Try to let set at room temp for about 30 minutes before serving.