Jalapeno Cheese Dip

By dizzybetts

Ingredients

• 1/2 pound shredded Cheddar cheese
• 1/2 pound shredded American cheese
• 1 large tomato, peeled, seeded, and diced
• 1 clove garlic, minced
• 12 to 16 ounces bacon, cooked crisp, drained, crumbled
• 2 jalapeno peppers, stems and seeds removed, chopped

Preparation

Step 1

Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot. Serve from chafing dish or crockpot.

To make ahead: Assemble in a removable crockpot liner then cover and refrigerate until 2 hours before serving. Cook on high, stirring occasionally, for about 2 hours. Turn to low and serve from the crockpot. Serves 10 to 15.