Jalapeno Dip II

recipe adapted from this
32oz Veelveta, cubed
16 oz cream cheese (or neufchatel)
1 c sour cream
12oz bacon, cooked/chopped
6 jalapenos, chopped (I removed seeds from 3 of them)
2 t minced garlic
1/2 t cumin
8oz shredded cheddar

1 c crushed cheezits
1 c parmesan
4 T melted butter

Preheat oven to 400F.
Combine ingredients (I used a food processor to chop the bacon and jalapenos) and spread in 9x13" baking dish.
Combine topping ingredients and spread over the top.
Bake for about 25min. Serve warm with chips

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