The Cheese Dip
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 ounce) canrotel original diced tomatoes and green chilies
- 1 lb hot ground sausage (can use mild)
- 16 ounces Velveeta cheese (could use 32 ounces if desire)
- Brown sausage and drain grease.
- Cut cheese block into 1-inch cubes so that the cheese will melt faster once it it placed in the crockpot.
- Combine sausage, Rotel, soup, and cheese into crockpot.
- Cook on low for a few hours (maybe 3-4).
- Stir occassionally to help the cheese melt faster.
- You can cook on high but be careful because the edges of the crockpot will start to become brown.
- **Cooking time may vary because of using a crockpot.
- Serve with tortilla chips.
cream of mushroom soup, tomatoes, hot ground sausage, velveeta cheese
Taken from www.food.com/recipe/the-cheese-dip-380870 (may not work)