1. In 5- to 6-quart slow cooker, stir pepper Jack cheese, tomatoes with their juice, beer, cream cheese, sour cream, cheese spread and garlic powder; cover and cook on high 2 hours or low 4 hours, stirring every 30 minutes. Makes about 7 cups dip.
2. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate. Makes about 1/2 cup bacon.
3. Stir 1/4 cup bacon into dip; serve sprinkled with remaining 1/4 cup bacon garnished with onions, if desired, along with tortilla chips.

Approximate nutritional values per serving (7 tablespoons dip, about 12 chips): 419 Calories, 29g Fat, 13g Saturated Fat, 66mg Cholesterol, 829mg Sodium, 7g Carbohydrates, 0g Fiber, 2g Sugars, 0g Added Sugars, 15g Protein