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)

1. Brown sausage and drain grease.
2. Cut cheese block into 1-inch cubes so that the cheese will melt faster once it it placed in the crockpot.
3. Combine sausage, Rotel, soup, and cheese into crockpot.
4. Cook on low for a few hours (maybe 3-4).
5. Stir occassionally to help the cheese melt faster.
6. You can cook on high but be careful because the edges of the crockpot will start to become brown.
7. **Cooking time may vary because of using a crockpot.
8. 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)