1In a frying pan cook the bacon over medium-high heat. Cook until fully cooked & crisp. Drain off oil on paper towels. Crumble bacon & reserve 2 tbsp bacon for the garnish.
2In the same frying pan cook the beef over medium-high het to 5 to 7 mins. Cook until fully cooked, drain off fat & reduce heat to low. Stir in the cream cheese,shredded cheese tomatoes & crumble bacon until well mixed & the cheese starts to melt.
3Then pour mixture into 1 to 1 1/2 quart slow cooker. Cover pot, cook on low heat for about 2 to 3 hours or until hot & bubbly.
4Theh stir in the parsley into the dip. Sprinkle over the reserved bacon. Keep on low setting to serve. Serve with bell pepper strips & bagel chips.