Preparation: set oven to 375°F (190°C). Coat a 2-quart baking dish lightly with cooking spray. Put paper towels on a plate.

Fry the bacon in a skillet over medium heat until the fat melts out and the bacon turns crisp. Lift it out using a slotted spoon, then move it onto the paper towel–lined plate so it can drain.

In a large mixing bowl, stir together the sour cream and cream cheese. Using a hand mixer on medium speed, whip until smooth and airy, 1–2 minutes.

Set aside 1 tbsp jalapeños, 1 tbsp bacon, and 1 tbsp green onions to use as garnish.

Fold the rest of the jalapeños, bacon, and green onions into the sour cream mixture, together with the lemon juice, garlic powder, salt, pepper, and 1 cup shredded cheese. Use a rubber spatula to fold everything until evenly combined.

Move the mixture into the prepared baking dish, then scatter the leftover cheese across the surface.

Bake for 20 minutes, or until bubbles form around the edges. Turn the oven to broil and broil 2 minutes, or until the top turns golden. Top with the reserved jalapeños, bacon, and scallions, then serve alongside bread and sliced vegetables.