Fast, Easy and Delicious Mexican Cheese Dip
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- 16 oz
- block of velveeta cheese
- 2 10 oz
- cans of diced tomatoes and green chilies
- 1 16 oz
- package (roll) of hot breakfast sausage
1Brown hot sausage in a skillet over medium heat until cooked through thoroughly and drain. (I run the sausage under hot water in a colander to remove the extra grease and allow the sausage to drain very well)
2Reduce the heat to between low and medium and return sausage to skillet.
3Cut Velveeta cheese block into 6 pieces and add to sausage along with two well drained cans of diced tomatoes and chilies. Cook slowly until cheese melts and is just bubbly.
4Serve with tortilla chips.