1 can (10 oz) diced tomatoes with green chiles, undrained
2 tablespoons chopped fresh parsley
2 medium red bell peppers, cut into bite-size strips
1 package (5.25 oz) mini bagel chips
1. In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.
2.In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well mixed and cheese starts to melt.
3.Pour mixture into 1- to 1 1/2-quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot and bubbly.
4.Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting