Preheat the grill for indirect cooking targeting 375 degrees ambient cooking temperature. Same if using the oven.
In a large skillet over medium heat, crisp up diced bacon. About 12 minutes stirring consistently. Strain and discard the fat and reserve bacon.
In a large bowl add softened cream cheese, sour cream, and mustard. Stir to combine and then add the remainder of the ingredients (except the bacon). Stir again to combine.
Using a spatula, pour the mix into a grill or oven safe dish. For the grill we use a cast iron pan. Even out the filling using the spatula, cover with the crispy bacon, and put on the grill.
Grill or bake for 25 - 30 minutes over indirect heat or until you see the cheese melt and bubbling on the sides. Remove with heat safe gloves and let rest 5 minutes. Serve with chips, bread, or your favorite veggies.
About the Bacon - We tried this recipe by adding the bacon into the mix and found it lost some of the crispiness. Thus we top with the bacon.A Heat Warning - Removing the ribs and seeds of the jalapeño make this a mild dip even with the hot pickled peppers. If you like heat then you can leave the ribs and seeds.Pickled Pepper Options - This is great with a roasted red pickled pepper mix, or alternatively you can use banana peppers or any hot pepper that has a vinegar flavor.