Cook the bacon in a skillet over medium heat until deeply crisp, 7–8 minutes. Drain on paper towels, cool, then crumble. Reserve a small handful for garnish.
In a large bowl, beat the softened cream cheese with a hand mixer on medium speed for 30–45 seconds until light and smooth. Mix in the mayonnaise and Worcestershire until creamy.
Season the base with onion powder, garlic powder, salt, and black pepper. Beat briefly to combine, then scrape down the bowl.
Fold in the cheddar, most of the crumbled bacon, and about three-quarters of the sliced green onions, reserving the rest for topping. Taste and adjust salt if needed.
Cover and chill 20–30 minutes to let the flavors marry. Before serving, give the dip a quick stir, mound into a shallow bowl, and finish with the reserved bacon and scallions for texture.
Serve with sturdy potato chips, crackers, or crisp veggies. If the dip firms up in the fridge, let it sit 10 minutes at room temperature for the creamiest scoop.