Hot Habanero Cheese Dip

1 pound shredded Cheddar cheese
1 pound shredded American cheese
2 large tomato, peeled and chopped
2 cloves garlic, minced
2 lbs. bacon, cooked crisp, drained and crumbled
3 Habanero peppers, stems and seeds removed, chopped

Combine all ingredients in a baking dish; cover and bake until cheese is
melted and dip is hot. Serve from chafing dish or crockpot.
Make Ahead: Assemble the night before in a crockpot; cover and refrigerate
(removable crock insert.) Cook on high, stirring occasionally, for about 2
hours. Turn to low and serve from the crockpot.
Serve with tortilla chips and ice cold beer.
Serves : 10
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