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Preheat oven to 350F.
Dice the bacon, then place in a skillet over medium-high heat. Cook until crisp, then remove with a slotted spoon and let drain on a paper towel lined plate.
In a bowl, combine the mayonnaise, sour cream and cream cheese. Stir in the cheese, one of the diced roma tomatoes and the cooked bacon. Transfer the mixture to a 1 quart baking dish and bake until warmed through and bubbly around the edges, 20-25 minutes.
Top warm dip with the remaining diced tomato and shredded lettuce. Serve with tortilla chips.
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