Cook the bacon as per the directions on the package. I prefer to use pre-cooked turkey bacon so it only takes a few seconds in the microwave. Set aside to cool while you prepare the rest of the dip.
In a small bowl with a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until smooth. Add the salt, pepper, and shredded cheese and beat on high until combined.
Crumble or chop 2 slices of the cooked bacon. Add the bacon and chopped jalapeños to the cream cheese mixture and stir together with a spatula until combined.
Pour the mixture into a 4-5" casserole dish or baking pan. Alternatively, you can spoon it evenly into 3-4 small ramekins (6 ounce size). Crumble or chop the last piece of bacon and sprinkle on top. Top with additional shredded cheese, if desired. Bake for 23-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately, but leftovers keep well covered tightly in the refrigerator up to 3 days. Reheat at 300ºF until the sides are bubbly again.
If you are serving more than 3-4 people, I suggest doubling this recipe from the start. Bake in an 8" casserole or 6-8 small ramekins (6 ounce size).