Chili Queso Dip
By: Michelle Walker
Published: Wednesday, September 15, 2010 - 2:53pm

Ingredients




1 pound Sausage
32 ounces Velveeta
10 oz cans  Rotel
1 cup Onions, diced
4 oz (?)s can diced green chilies (optional)
1/2 cup salsa (optional)

Preparation

1 In a fry pan cook sausage and onions until done. Drain excess grease if necessary. Cube the Velveeta and add it to a crock pot, then pour the rotel over the cheese, and then the sausage over that; stir until everything is evenly incorporated. Set your slow cooker on high until the cheese is completely melted, then turn to low or warm for serving. 2 If needed, add some milk to keep the dip creamy.

About


Enjoy with Fritos or Tortilla chips!