Ingredients
- 2 lb Velveeta
- 1 lb hot breakfast sausage — browned and drained very well
- 2 (10 oz) cans Ro-Tel tomatoes + chilies — drain and reserve juice
- 1 can chopped green chilies — undrained
- 1 Tbsp garlic powder
Directions
- Cube the cheese.
- Slop all together, except juice, in a crockpot or microwaveable bowl.
- Heat until the cheese is thoroughly melted.
- Add the reserved tomato liquid as needed until the dip is thinned to the desired consistency.