Roast peppers - Roast the jalapenos and poblano peppers. You can do this on a grill or if you have a gas stove on a burner. Roast until the skin of the peppers are completely charred (burned). put them in a small bowl and cover with plastic wrap. Once cooled, you can remove the skins easily. I use gloves when working with spicy peppers. Remove the skins, they will generally slide off just rubbing them gently, rinsing under water will help get it all off. remove the stem, seeds and dice. You can do this ahead of time and store in a zip lock baggie in the refrigerator. Bacon - Stack the slices, cut down the center lengthwise and then slice. Cook over medium heat, drain. Boom bacon bits.
In a mixer on medium speed, beat the cream cheese until smooth. Add mayonnaise and blend together. Add peppers, artichokes, green onions and bacon bits, mix until combined. Add cheeses, combine. Mix in sour cream and lemon pepper.
Place in a lightly greased casserole or baking dish.
(Optional) If you want you can add the bacon grease to the dry bread crumbs and sprinkle on top of the dip. The bread crumbs absorb the fat that may appear on top of the dip as it heats. The bacon grease aids in the browning of the bread crumbs. (Not to mention, adding a little additional bacon flavor!)
Bake at 350 degrees until heated thru 25-30 minutes.Serve with your choice of chips (pita chips and tortilla are good) or vegetables.