Chili Queso Dip

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

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.

If needed, add some milk to keep the dip creamy.