Preheat your oven to 350°F. Spray an 8-inch cast iron skillet or a 1.5-2 quart baking dish with non-stick cooking spray and set it aside.

In a large skillet, add the bacon slices and cook over medium-low heat until they're browned and crispy. Remove the bacon and place it on a paper towel-lined plate, leaving the grease in the skillet.

Increase the heat to medium-high. Add the diced onions and cook until they are soft and translucent, about 4-5 minutes.

Add the ground beef to the skillet. Crumble the beef and cook until it is fully cooked, about 4-5 minutes. Transfer the cooked beef to another paper towel-lined plate to absorb excess grease.

Once the bacon is cool enough to handle, crumble it. In a large mixing bowl, combine the crumbled bacon, cooked beef, onions, softened cream cheese, 1 cup of the shredded cheeses, Worcestershire sauce, garlic powder, and some salt and pepper. Mix until everything is well combined.

Transfer this mixture to the prepared skillet or baking dish. Top with the remaining 1/2 cup of shredded cheese.

Bake in the oven until bubbly, about 12-15 minutes.

After baking, top the dip with diced dill pickles and a sprinkle of fresh parsley if desired. Serve hot.

For a slow cooker method, transfer the mixture to a 2-quart slow cooker, sprinkle with the remaining cheeses, cover, and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours until warmed through and bubbly.