First, sauté the pancetta and shallots in a pan of medium low heat for 10-12 minutes until slightly caramelized. Add in garlic and sauté 2 minutes. Add the sugar and a pinch of salt. Sauté another 5 minutes.

Secondly, add the cream cheese, jalapeños, jalapeño juice, chives, parsley and goat cheese to a food processor. Then, process for 5-10 seconds.

Add in the pancetta/shallot mixture. Then, pulse until desired texture. Salt and pepper at the end.

Then, add it to a bowl and add most of the gruyere and gouda to it, saving some for topping. Mix it in.

Add dip to a baking dish, top with provolone and the shredded cheese.

Bake at 400F for 30 minutes. Then, broil for 1-2 minutes.

Lastly, top with chives and parsley.