Now, for the recipe, most of you will recognize the base as a classic party dip: velveeta, sausage and beanless chili. That's good, but I like to add more depth to it. Give it a little more weight. Change things up a bit, because if you've learned anything about me, it's that I can't leave any recipe as is. I don't believe it's in my genetic makeup.
Here's your Cast of Characters.
2 Lbs. pork sausage (1 lb. hot and 1 lb. regular)
Large jar medium queso dip (I used a 23 oz. jar)
2 - 10 Oz. cans rotel tomatoes with lime and cilantro
2 - 15 Oz. cans beanless chili (1 hot and 1 regular)
(For added heat, I throw in some chopped, pickled jalapeno slices. I was just too tired to mess with chopping tonight.)
In a medium pot, brown sausage over medium heat, breaking up any large chunks as it cooks.
Dump in remaining ingredients and stir well.
Let this cook on medium heat for about 10-15 minutes; just until heated through and flavors have blended.
Grab a bunch of friends and serve with your favorite chips.