Rotel Dip

This super easy, hearty dip is almost a meal itself. Now that I think about it, yeah, I could probably sit down and eat a bowl full. My arteries would immediately seize up but you have to die of something, right? Never underestimate the appetites of your guests though. I turned around and it was gone, so sadly, no picture. Next time. (Updated since**) Imagine a creamy, off-yellow blend of cheese and sausage with flecks of red and green floating throughout. A southern dish with a definite southwest flair.

Make sure to serve this with a full-bodied chip, something that won't crumble under the weight of a pool full of warm, melted cheese and meat. Those little scoop chips, both tortilla and corn, work really well. I like to make this in a Crockpot, or as one of my friends calls it, a Slow Cooker. You can also use the microwave or stovetop. Remember to keep the heat ultra low and stir often. However you choose to melt things down, check on it frequently, maybe every 20-30 min during service, to check for burning. While cheese crisps are good, you don't want that here. It's no problem to keep the cheese warm for 6-8 hours before it starts to become dry as long as the dip remains covered.

Serves 6-8 as an appetizer

1 (10oz) can Rotel tomatoes and chilies (I use Original)
1 (32oz) block Velveeta cheese, cubed
1 lb sausage, cooked and crumbled

1. Combine all the ingredients in the Crockpot. Don't worry about stirring right away.
   
2. Set to Warm 30-45 min before guests are due. (If your Slow Cooker doesn't have a Warm setting, use Low for ~15 min)
3. Stir to combine as the cheese melts.
4. Once everything is melted and combined, it's ready to eat.
5. Vary the temperature between Warm/Low and OFF over the service time so that the cheese doesn't burn.