Add your cream cheese to a large bowl and set aside.

Remove seeds + stem from peppers and finely dice.

Chop green onion and walnuts.

Remove 3 TBSP of your jalapeño, 3 TBSP bell pepper, 2-3 TBSP of green onion, and about 1/4 cup of walnuts and set aside. This will coat the outside of your cheese ball.

Add the rest of the veggies/nuts to your cream cheese along with the hot sauce, ranch dip seasoning mix, and cheddar cheese. Mix well using a fork or spatula.

Scoop out mixture with a rubber spatula and add to a sheet of plastic wrap or parchment paper and form into an oval shape. Flatten the top of the oval, pinching the ends and pressing the sides while shaping it into a football.

Place in fridge for 10-15 minutes to set the football. If mixture appears super soft, allow longer chill time.

For the optional laces: Place a few spoonfuls of sour cream in a quart-sized plastic baggie and press into one corner of the bag. Twist the excess bag to make a faux piping bag and snip the end. Pipe laces by making one long vertical line in along the center of the cheese ball and several short horizontal lines.