In a large skillet over medium heat cook the bacon until crisp, set aside on paper towel lined plate.

Preheat the oven to 375 degree F.

In a large mixing bowl combine the cream cheese, sour cream, mayonnaise, and dry ranch seasoning. Using an electric mixer beat the mixture until it is creamy.

Fold in the jalapeños and half of the bacon and shredded cheese.

Spoon the dip into a greased deep dish pie pan. Top with the remaining cheese.

Bake the dip for 10-25 minutes until golden brown and bubbly.