Leave the cream cheese out to soften for a few hours or microwave for 30 seconds or until soft to the touch and set aside. Slice the green onions, the purple onion, the capers, and the lox. Add all aforementioned ingredients to cream cheese and crack in about half a teaspoon of black pepper. Combine thoroughly together. Put bowl directly into the refrigerator, uncovered, and allow to sit for 30-45 minutes. In the meantime, cut a 14″ piece of plastic wrap and lay on a flat work surface. After the time has passed, remove the cream cheese mixture from the refrigerator and spoon into a big mound in the center of the plastic wrap. Draw sides and edges of the wrap up together toward the center, shaping the mixture into a ball and twist the plastic wrap tightly shut. Finish shaping the plastic wrap-covered ball into as round a shape as possible. Return to a clean bowl where it will help hold the shape and place in the refrigerator for at least 2 hours.
While the cheese ball is resting and firming up, prepare the “everything” bagel coating. Preheat oven to 350°F. Combine the sesame seeds, poppy seeds, dehydrated onion flakes, garlic powder, and salt in a bowl and than pour, in a single layer, onto a baking sheet. Bake in oven for 4-5 minutes or until the mixture is toasted. Keep an eye on these, as they go from toasted to burnt in a second. When finished, remove seeds from pan immediately and allow to cool completely.
When the topping is cooled and your cheese ball has had time to firm up, remove the latter from the plastic wrap and roll in the the toasted “everything” mixture, being certain you cover the cheese ball completely in the topping. Serve immediately.