Combine 6 oz of pepper jelly, softened cream cheese, shredded cheeses, diced jalapeños, crispy bacon, half the diced green onion and bbq seasoning into a bowl . Mix well to combine.
Pour the mixed ingredients into a 10 inch cast iron pan or casserole dish.
Smoke at 250°F for 30 minutes and then increase the temperature to 350° for another 20 minutes. If using the oven, cook at 350°F for 30 minutes or until warmed all the way through.
Finish by warming up the remaining pepper jelly and drizzling it on top of the dip along with the remaining green onions for garnish.
