Preheat oven to 350 F.
In a large bowl cream together cream cheese, sour cream, and mayonnaise.
Add in cumin, chili powder, garlic powder, onion powder, and parsley.
Stir in 1 cup Colby jack and 1 cup mild cheddar.
Reserve 1/4 cup of the bacon and stir in the rest.
Stir in the jalapenos.
Taste mixture and add in additional seasoning if desired.
Pour mixture into an 8x8 casserole dish and spread into an even layer.
Mix together remaining cheese and sprinkle on top. (1/2 cup Colby jack, 1/2 cup cheddar, 1/2 cup mozzarella)
Sprinkle on the reserved bacon and enough parsley to make it pretty.
Bake for 25-30 minutes until cheese has melted.
When dip is done remove from oven and let cool for a few minutes.
If the surface is oily (which mine always is) lay a paper towel on the top and press gently to soak up the extra oil.
If desired, garnish the top with fresh parsley or cilantro.
While the dip is cooling, slice the baguette into thin slices.
Melt butter and mix in some parsley if desired.
Brush bread with butter.
Toast the bread.
Serve the dip hot with the buttered baguettes.