Combine all the ingredients together in a glass jar with a lid, close the lid tight, and shake it to mix.
Cheese Ball:
Pull cream cheese out of the refrigerator to soften 30-45 minutes before making the cheese ball.
Combine cream cheese with sour cream, grated cheeses, and everything bagel seasoning in a bowl and mix until everything is completely incorporated.
Place a large piece of plastic wrap inside a deep bowl and transfer the cream cheese mixture into the bowl.
Bring all the ends of plastic wrap together and twist to seal. Shape the mixture into a ball and place it back into a bowl.
Refrigerate overnight or for at least 2 hours.
About 20 minutes before serving, unwrap the cheese ball and roll it in everything bagel seasoning. (Let the cheese ball sit for 15-20 minutes before serving it to the guests. This will give it a chance to soften and be easier to spread.)
Notes
Make Ahead: One of the reasons I love this appetizer is that I can make it ahead of time. Just don’t roll it in seasoning until right before serving, that way the seasoning doesn’t get soggy. You can also wrap the cheese ball in an extra layer of aluminum foil, after it’s been wrapped in plastic wrap. This will give it a little more protection from exposure to air.
Storing: Properly stored and refrigerated, a cheese ball can last up to 7 days. Make sure to wrap it airtight in plastic wrap.
Freezing: Technically, you can freeze a cheese ball before coating it in seasoning or nuts. In practice though, I have noticed a textural difference after the cheese ball has been defrosted. Since cream cheese and sour cream both contain a good amount of liquid, it doesn’t retain the same smooth texture after being defrosted.