• If baking with topping, preheat oven to 350 F. Spray a loaf pan or large ramekin (4 cups) with cooking spray, set aside.
• In a large pan, cook the chopped bacon until crispy.
• Transfer cooked bacon to a paper towel lined plate to drain.
• Remove all but about 1-2 tablespoon of bacon fat from the pan. You can just eyeball this.
• Add the jalapenos and onions to the pan, cook over medium heat until veggies soften and onion is translucent.
• Add garlic, cook for one more minute. Add cream cheese to the pot, stirring to melt and combine.
• Once the cream cheese is smooth and well incorporated, add the sour cream, mayo, and bacon, stir well to combine.

Stove top method:

• Add shredded cheeses, stir well. Continue cooking over medium heat until cheeses are fully melted, and the dip is hot and bubbling.
• Transfer to serving dish of choice, and garnish with bacon, sliced jalapenos, and/or green onions, if desired.
• Serve immediately, with corn chips and veggies.

Oven method:

• Add shredded cheeses to the pot, stir well, and transfer dip to the prepared baking dish.
• Mix together the crushed corn chips and Parmesan, scatter evenly over the dip.
• Bake for 20-25 minutes, or until topping is golden and dip is bubbly.
• If desired, garnish with bacon, sliced jalapenos, and/or green onions.
• Serve immediately, with corn chips and veggies.