Prepare an 8×8 dish or 2 1/2 quart casserole by spraying with nonstick spray.
In a medium-size bowl with a mixer on medium mix together the cream cheese and sour cream until smooth.
Stir in the bacon, jalapenos, cheddar cheese, parmesan cheese, and green onion.
Spread into prepared dish.
Combine the bread crumbs with the butter and parsley. Sprinkle over the cream cheese mixture.
Bake 20 minutes or until hot and bread topping is golden brown.
This must be served HOT or it will lose its creamy texture.
When cutting up and pitting your jalapeños, BE CAREFUL. Don’t forget to wear gloves, and be cautious of touching anything else during this time. When working with fresh jalapeños, they will be very strong and if you touch anything else during this time, it will become extremely spicy, as the inside and seeds are the spiciest part. Especially be careful with touching your face!
You can make this dip ahead of time so it’s ready to go for whatever occasion you might need it for! Sometimes, if I know I’ll be rushed before a gathering, I will put this together the day before and store it in the fridge. Then, as I’m getting ready for a party or whatnot, I pop this in the oven to cook. It makes it so simple!
If you choose to make it ahead of time, leave off the topping layer until just before you plan to bake the recipe. Just store it in a separate container and sprinkle it over the top right before placing it in the oven.