Place large skillet over medium-high heat. Once hot, add bacon and cook until crispy (~5-7 minutes). Transfer bacon to a paper towel-lined plate; pat dry. Crumble bacon and set aside.

Meanwhile, place chopped pecans in a dry skillet. Toast over medium heat, shaking often, for 3-4 minutes, or until you can smell the toasted pecans.

Using a medium bowl, combine bacon, pecans, green onions and parsley. Set aside.

Using a large bowl, add cream cheese, cheddar cheese, ranch seasoning, Worcestershire sauce and half of the pecan-bacon mixture; stir until well combined.

Cover bowl with plastic wrap and refrigerate for at least 2 hours (or overnight).

Using wax paper, shape the mixture into a ball. Roll cheese ball in remaining bacon-pecan mixture.

Serve with pita chips or crackers.