• 12-14 strips of bacon cooked and crumbled, divided (a little more than 1 cup total)
• 16 ounces cream cheese softened
• ½ cup sour cream
• ½ cup mayonnaise
• 4-6 large jalapenos cut, with seeds and stems removed, and finely chopped (about 1 cup)
• 1 teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 1 ½ cups mozzarella cheese shredded
• ¾ cup sharp cheddar cheese shredded
• ¾ cup monterey jack cheese shredded
• ¼ cup grated parmesan cheese

Topping

• ¾ cup plain panko breadcrumbs
• 3 Tablespoons salted butter melted
• ¼ cup grated Parmesan cheese
• Chopped fresh parsley for garnish

1. Cook the bacon, then chop or crumble.  Set aside 2-3 tablespoons for topping.  Preheat oven to 350 degrees F. 
2. In a large bowl, blend the cream cheese with the sour cream and mayonnaise until smooth using a hand mixer.  Stir in the chopped jalapeno, crumbled bacon, garlic powder, smoked paprika, pepper, and salt.  Add the cheese and stir to combine, then pour into a 10-inch skillet or square baking dish, spreading into an even layer.
3. In a small bowl, combine the panko breadcrumbs with the melted butter and Parmesan cheese, tossing with a fork to coat the breadcrumbs.  Sprinkle over the top of the dip.
4. Bake for 20 to 25 minutes until the breadcrumbs are lightly browned and the dip is hot all the way through.  Remove from the oven and sprinkle with the reserved bacon and chopped fresh parsley, topping with additional fresh sliced jalapenos, if desired.  Serve hot with crackers, chips, or veggies for dipping.