Make the mushroom bacon: Pre-heat the oven to 375F and line with parchment paper

Remove the mushroom stems and slice the mushroom caps into thin slices

Add the sliced mushrooms to the baking sheet, and drizzle the olive oil, salt and bacon seasoning (if using). Make sure the mushrooms are coated evenly, then arrange in a single layer, making sure they don't overlap

Bake at 375F for 20 minutes, then flip each slice over. Return to the oven for 7 more minutes, until the mushroom caps are browned, but not burnt. They'll get crispy around the edges but even if the centers are soft, don't worry, they'll crisp up as they cool

Cool the mushroom bacon for at least 15 minutes. Remove any excess oil with a towel and chop into small pieces, to use for the dip later

And now, make the dip! Pre-heat the oven again but this time at 350F

Heat the cream cheese slowly in the microwave until it's warmed (NOT hot) and stirs easily. I popped it in the microwave for 30 seconds, stirred, the 30 more seconds until warm and melty

Pour the ranch dressing into the cream cheese, and mix until smooth, then add in the sour cream. Once mixed thoroughly, add in the cheddar, mushroom bacon, cayenne pepper, and lemon juice (but NOT the green onions)

Add the dip into a 1/2 quart baking dish (or similar size) and bake for about 15-20 minutes or until hot and bubbly

Garnish with the green onions and serve hot or warm with cut up veggies, tortilla chips or low carb chips or crackers!