Ingredients:
- 1 pound hot Italian sausage
- 1 pound Velveeta, Mexican style
- 1 can Rotel tomatoes (drained, about 10 1/2 ounces)
- 1 jar (16 ounces) picante sauce, hot (or medium)
- 1 jalapeno pepper, finely diced
Preparation:
Squeeze sausage from casings. Brown sausage, breaking up with a spatula; drain well and add jalapeno pepper; cook 2 minutes longer.Add sausage to slow cooker, along with other ingredients; simmer on low for 1 to 2 hours, until cheese is melted and ingredients are blended.
Serve with tortilla chips, large Fritos corn chips, or lightly toasted and cubed sourdough bread.
More Cheese Dips
Chile con Queso Dip
Chili Cheese Dip
Beefy Cheese Dip
Jalapeno Cheese Dip
Cheesy Black-Eyed Pea Dip
Healthy Onion Dip
Refried Bean Dip
Easy Bean Dip
Layered Barbecue Bean Dip
Appetizer Index
Cheese Recipes
Stuffed Mushrooms
Dips and Spreads
Party Snacks
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