Yields 4 Cups
Heat oven to 350°F.
Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
Meanwhile, beat the cream cheese, Odyssey® sour cream, garlic powder and onion powder in a large bowl until blended. Stir in the fontina, 1/2 cup asiago, jalapeno peppers and half of the bacon. Spoon into a greased 1 1/2-quart or 2-quart baking dish.
Measure 1/2 cup crushed potato chips. Add the chips, remaining asiago and bacon to bacon drippings in the skillet; toss to combine. Sprinkle chips mixture over top. Bake for 25-30 minutes or until bubbly. Serve with remaining potato chips.