Cheesy New Orleans Shrimp Dip

1 slc bacon
3 med onions , chopped
1 x clove garlic , minced
4 x jumbo shrimp peeled and deveined
1 med tomato peeled and chopped
3 cup shredded monterey jack cheese
4 dsh tabasco sauce
1/8 tsp cayenne pepper
1 dsh black pepper

Cook bacon until crisp. Drain on paper towel. Saute 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.