1. In a large bowl, beat cream cheese until fluffy. Add feta cheese and dressing mix; mix well. Shape into a ball.
2. In a small bowl, combine the Parmesan cheese, bacon and dill weed; roll cheese ball in Parmesan mixture. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm. Serve with crackers. Yield: 2 cups.