KATE'S SAUSAGE CHEESE DIP
- 1 loaf Mexican Velveeta
- 1 pound of Jimmy Dean sausage
- 2 cans of Campbell's Fiesta Nacho Cheese soup
- 1 can of Rotel Tomatoes with chilies (drained)
Cook sausage until baked through; breaking into small pieces as it cooks.
DRAIN off all grease.
Add the two cans of soup, the can of Rotel and stir.
Cut the Velveeta into fat cubes and let drop into the mixture, stirring frequently until the cubes are completely melted in the dip.
Refrigerate for 24 hours to let the flavors blend.
Reheat and use as dip with tortillas chips
Works well in the crockpot on low.
* As a variation I have also added 1 can of chili w/o beans to this dip too.