Cook the Bacon. I suggest cooking the bacon until perfectly crispy. Set aside to drain on paper towels and then cut into small pieces.

Prepare the base: In a large bowl, mix the softened cream cheese, sour cream, and mayonnaise until smooth and creamy, about 3-4 minutes. Scrape the sides of the bowl halfway through.

Add flavor: Stir in the ranch seasoning, cheddar cheese, parmesan cheese, cooked bacon, green onions, and pickled jalapenos until well combined. Set aside some of the bacon, cheese, and green onions to sprinkle on the top of the dip when serving.

Season: Taste the dip and add pepper if needed.

Chill or serve: For best results, refrigerate for at least an hour to let the flavors meld. However, you can serve it immediately if you are in a rush.

Serve: Pour into a bowl and top with set aside extra bacon, green onions, and cheese. Enjoy with tortilla chips, crackers, pretzels, or cut-up vegetables.

Store in an airtight container in the refrigerator for up to 3 days.