In a medium sized mixing bowl, beat together the cream cheese, ranch dip mix and garlic powder with a hand held mixer until creamy and smooth.
Stir in the shredded cheddar cheese and 1/3 cup chopped bacon.
Refrigerate for 1 hour to harden the mixture.
Remove approximately ¼ cup of the mixture from the bowl and set aside.
Lay out a large piece of plastic wrap. Place the remaining mixture into the center of the plastic wrap. Wrap the plastic wrap around the mixture and roll the shape into a ball. Follow the same process with the smaller section of the mixture.
Then roll both of the cheese balls in the remaining chopped bacon to coat the outside of the cheese balls with bacon.
Use a pretzel rod to secure the smaller bowl to the large cheese ball for the head of the turkey. Place the candy eyes and the corner of the cheddar cheese block on the front of the small cheese ball to form the turkey’s face.
Use the large pretzels, mini pretzels and pretzel sticks to make the tail of the turkey ball toward the back of the large cheese ball.
Refrigerate until ready to serve and serve with your favorite crackers. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.