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Set an oven rack 4 inches away from the broiler and turn the broiler to high.
In a small bowl, combine tomatoes with a dash (or two) of hot sauce and a pinch of salt (or skip this step if using salsa). Set aside to marinate.
Heat an 8- or 9-inch cast-iron or broiler-safe skillet over medium-high. Add diced bacon and stir occasionally until crisp and browned, about 5 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and reserve. Drain off most of the excess grease from the skillet, leaving 1 tablespoon bacon fat.
Add scallion whites and a pinch of salt to the bacon fat and saute until tender, about 1 to 2 minutes. Stir in the cream cheese and keep stirring until it melts, about 3 to 4 minutes.
Reduce heat to low and stir in the sour cream, 2 cups grated cheddar, black pepper, hot sauce and all but 1 tablespoon of the cooked bacon (save remaining tablespoon for garnish). Taste and add more salt and hot sauce if needed. Stir until the mixture is warm but not hot, 2 to 4 minutes.
Sprinkle top with ½ cup cheddar. Broil for 2 to 3 minutes, or until the cheese is melted and the top is beginning to brown and bubble.
Remove from heat and top with scallion greens, reserved bacon and marinated cherry tomatoes. Serve with celery sticks, veggies, tortilla chips, potato chips or crackers.