1 pound hot ground sausage
1 8 ounce package cream cheese
1 8 ounce container sour cream
8 ounces Velveeta cheese
2 cans Mexican Rotel Tomatoes
3 tablespoons diced jalapeno peppers
Brown sausage and drain.
Heat Velveeta in microwave until melted. Allow cream cheese to get room temperature. Mix melted Velveeta with sour cream and cream cheese. Stir in Rotel and jalapenos. Add sausage. Pour in crock pot to keep warm. Serve with tortilla chips.
Use Mild Rotel Tomatoes and mild sausage and omit jalapenos if you prefer a milder dip.