Place a large skillet over medium heat. Working in batches, cook the strips of bacon until crispy on both sides, and then transfer to a paper towel-lined plate to drain.
Once the bacon is cool enough to handle, crumble or chop it into to small pieces. Set aside.
Add almost all of the bacon, cream cheese, cheddar cheese, ranch mix, and sriracha to a mixing bowl and stir until evenly combined.
Form mixture into a ball. Place on a serving plate and top with reserved bacon. Serve with crackers or pretzels.
Store cheese ball in an air-tight container in the fridge for up to 4 days.
Notes
1 pound of uncooked bacon = 1 cup cooked & crumbled bacon. This recipe uses 1 1/2 cups of crumbled bacon.