Jalapeno Cheese Dip

  • 1/2 lb. shredded Cheddar Cheese
  • 1/2 lb. shredded American Cheese
  • 2 Jalapeno peppers (finely chopped, stems removed, and seeds taken out)
  • 1 large Tomato, peeled, seeded, and diced
  • 1 clove of Garlic, minced
  • 12 - 16 oz. of Bacon, cooked crisp, drained and crumbled

Directions:
1. Combine all ingredients in a baking dish and bake until cheese is melted and dip is hot.
2. Serve from chafing dish or crock pot
3. To make ahead: Assemble in a removable crock pot liner and refrigerate until 2 hours before serving
4. Cook on high for about 2 hours occasionally stirring
5.Turn to low and serve from crock pot.