Sausage con Queso Dip
  • 1 pound Bob Evans original sausage cooked drained, crumbled
  • 1 (16 ounce) package VELVEETA,cut up
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained (Rotel)
  • 1 (16 ounce) jar of salsa
  1. Crumble and cook sausage in large saucepan over medium heat until browned.
  2. Drain on paper towel then return sausage to saucepan.
  3. Cut VELVEETA cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes.
  4. Serve warm with tortilla chips.