Crock Pot Cheesy New Orleans Shrimp Dip

 

2 slices bacon 

3 medium onions, chopped 

1 clove garlic, minced 

4 jumbo shrimp, peeled and deveined 

1 medium tomato, peeled and chopped 

3 C. shredded Monterey Jack cheese 

4 drops Tabasco sauce 

1/8 t. cayenne pepper 

1 dash black pepper

 

Cook bacon until crisp.

Drain on paper towel. Sauté onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients. Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick.

Serve with chips.