Jalapeno Cheese Dip

Description
This cheese dip can be baked or slow cooked, with instructions for preparing ahead of time. Serves 10 to 15.

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

Directions

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