Mexican Dip

1. 1

   Melt Velveeta in crock-pot on low.

2. 2

   Add soup and chiles. While cheese is melting in crock, fry sausage in skillet (crumbly consistency); drain and set aside.

3. 3

   After cheese has melted, add sausage and mix together.

4. 4

   Add the Ro-Tel tomatoes (drained and chopped) and keep the excess juice.

5. 5

   Add the leftover juice to make a creamy dip consistency.

6. 6

   Keep the leftover aside, as you may need it as it sets in the crock and thickens.

7. 7

   Keep crock on low and serve with tostado chips.

8. 8

   Stir occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.