Using a large mixing bowl, add cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, onion powder, salt and pepper; stir until well combined. Cover and refrigerate for 1 hour, or until chilled.

Meanwhile, cook bacon according to package instructions.

Crumble bacon into bowl with the dip and add diced tomatoes and chilies; stir until well combined.

Serve with tortilla chips, chopped veggies or homemade potato chips.

Using a mandolin, slice potatoes into 1/8” thick slices; place potatoes in a large bowl.

Cover potatoes with cold water and stir gently; drain water. Rinse potatoes until water runs clear.

Place potatoes in a large bowl. Add vinegar and enough cold water to cover. Let stand at room temperature for 1 hour.

Using a heavy-bottomed pot or a deep fryer, add 2-3” of oil. Heat over medium heat until temperature reaches 300°F. (If using a pot, a candy thermometer is the best way to monitor the temperature of the oil.)

Drain potatoes and transfer to a paper-towel lined baking tray. Pat potatoes dry with additional paper towels.

Working in batches, fry potatoes for 6-8 minutes, flipping occasionally, or until crispy. (Note: Avoid the temptation of putting too many potatoes in the pot at a time. Overcrowding the pot will make the chips take longer to fry, and they will taste greasier.)

Using a slotted spoon, transfer chips to a paper-towel lined baking tray. Sprinkle the batch of chips with a portion of the salt and pepper. Repeat process, allowing oil temperature to return to 300°F after each batch.