In a skillet heat bacon and kale until bacon is crispy and kale is wilted down. Squeeze 1/2 lemon over the kale & bacon.

Stir bacon & kale into cream cheese and stir in 1 cup of the cheddar cheese. Add 1/2 tsp of the garlic salt and stir it in as well.

Place the entire mix into a small crock pot preferably 2 qt and cook on low for 1-2 hours.

While dip is cooking stir the other 1/2 tsp of garlic salt into the melted butter. Crush the oyster crackers and drizzle them with butter. Top the dip with the crackers for added crunch.

Serve with Tortilla chips while warm, or serve right out of the crock pot on low/warm setting.