Heat a large skillet over medium high heat.
Add bacon and cook until brown and crispy, about 6 – 8 minutes.
Transfer to a paper towel-lined plate.
In a small bowl, combine half of the bacon, pecans and 2 tbsp. parsley; set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, on medium-high speed, beat cream cheese, cheddar cheese, goat cheese, Ranch Seasoning, Worcestershire, remaining bacon and parsley until well combined and fluffy, about 1 – 2 minutes.
Cover and place in the refrigerator for at least 2 hours or overnight.
Shape the mixture into a ball and roll in the prepared bacon-pecan mixture.
Serve with crackers.
