2 blocks Velveeta Mexican Cheese 3/4 oz Jalapeno Peppers (diced) 1 can "Rotel" Tomatoes and Green Chiles (crushed) 1 lb Jesse Jones Mild Sausage (browned and drained) or 1 lb Hamburger (browned and drained) Dash of Garlic (if desired)
Add all ingredients to crock pot. Dip is ready when cheese is melted. Stir and keep warm while serving. Serve with Tortilla Chips.. Works great w/Scoops.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.