Prep: 20 mins
| Cook: 20 mins
| Extra time: 2 hours, other
Cook the bacon in a large skillet over medium heat until crisp. Drain the slices on a paper towel-lined plate, reserving bacon grease in the pan. When the bacon is cool, crumble, and set aside.
Heat the bacon fat over high heat, then stir in the ground beef. Cook and stir until crumbly and nicely browned. Break the beef apart as it cooks so you don't have any large lumps.
Drain the excess fat from the beef, then stir in the cream cheese, Cheddar cheese, and canned tomatoes. Stir in all but 2 tablespoons of the crumbled bacon (save that to sprinkle on at the end). Cook and stir until the cheeses have melted and the dip is hot and bubbly.
Pour the hot mixture into a 1 to 1 1/2 quart slow cooker. Cover, and cook on Low 2 to 3 hours.
Stir parsley into dip and sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bell pepper strips and bagel chips