Preheat your oven to 375°F.

Cut the jalapeños by carefully cutting off the stems, slicing them lengthwise, and removing the seeds and ribs. Once cleaned, chop the jalapeños into small, bite-sized pieces.

In a small casserole dish, add the chopped jalapenos, cream cheese, sour cream, shredded cheese, parmesan cheese, cooked bacon bits, salt, pepper, and garlic powder. Mix until combined and then spread the dip evenly across the bottom of the casserole dish, smoothing the surface to ensure uniform cooking.

In a separate small bowl, mix the panko crumbs and melted butter. Sprinkle the toppings evenly over the dip in the casserole dish.

Once the dip is finished baking, remove it from the oven and let it cool for a few minutes before serving. Enjoy with a side of crispy chips, crunchy crackers, or fresh veggies for dipping!

Begin by cutting off the stems of the jalapeños, then slice them in half lengthwise. Remove the seeds and ribs from each half. Once cleaned, finely chop the jalapeños into small, bite-sized pieces.

Add the chopped jalapenos, cubed cream cheese, sour cream, shredded cheese, bacon, salt, pepper, and garlic powder into the slow cooker bowl.

Stir the ingredients together briefly to ensure an even distribution before covering the bowl with the lid.

Set the slow cooker to the LOW heat setting and let it cook for approximately 2 hours. Every 30 to 45 minutes, open the lid and stir the dip to help it melt evenly and prevent any sticking. The slow cooker will slowly heat the dip, allowing the ingredients to blend into a smooth and creamy consistency.

Once the dip is ready, you can either transfer it to a separate serving bowl or keep it in the slow cooker on the WARM setting to maintain the ideal serving temperature.