Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add diced jalapeños, green onion whites, and minced garlic. Sauté for 2-3 minutes until softened.

Spray the inside of a 2-3 quart crockpot with non-stick spray to prevent sticking.

In the slow cooker, add cream cheese, cheddar cheese, Monterey Jack cheese, sour cream, half of the sautéed jalapeño mixture, salt, and black pepper. Stir gently to combine.

Cover the slow cooker and cook on low for about 2 hours, stirring every 30-45 minutes, until the cheeses are melted.

Stir the dip and taste for seasoning. Garnish with crispy bacon and green onion tops. Serve immediately with tortilla chips, veggies, or warm pita.