In a heavy bottomed medium-size sauce pan, cook the bacon over medium-high until crispy. Use a slotted spoon to remove from the pan. Reserve 2 Tbsp of drippings discard or freeze the rest for another recipe..
Reserve 2 Tbsp of onions for garnishing then add the remaining to the drippings in the skillet. Cook for 1 minute until softened then add the sausage.
Continue to cook the sausage over medium-high heat until no pink remains. Drain any excess fat from the pan.
Lower the heat to medium. Add the salsa, milk, cheese, jalapeno, cumin, onion powder, garlic powder, lemon pepper and ancho chili powder.
Simmer over medium stirring constantly until the cheese has completely melted.
Pour into the slow cooker and simmer on low for 1-2 hours then keep warm.
Just before serving add the crumbled bacon back to the dip and stir, reserving 2 Tbsp for garnishing.
Garnish with crumbled bacon and green onion just before serving.