Add the spinach, artichokes, and onion to a food processor. Pulse until finely chopped.

Add the butter to a medium skillet and heat over medium/low heat. Add the spinach, artichokes, and onion to the skillet and saute until tender, about 5-7 minutes. Add the garlic and saute an additional minute. Remove from heat and let cool completely.

Once the vegetables are cooled, add them, along with the cream cheese, chevre, cheddar, salt, and pepper to the bowl of an electric stand mixer fitted with the paddle attachment. Beat together on low until combined, scrape down the sides as needed. Once the mixture starts to clump together, remove and place on plastic wrap. Form into a ball the best you can.

While the cheese ball chills, add the bacon and bread crumbs to a food processor and pulse until finely chopped. Pour on to a small plate.

After at least thirty minutes, remove the ball from the fridge. Take it out of the plastic and roll it in the bacon breadcrumbs. At this point it is easier to roll into a more perfect ball. Wrap in a new piece of plastic wrap and chill until ready to serve. You can make this ball 1-2 days ahead of time.

Let the cheese ball come to room temperature before serving so it is easier to spread of crackers.