Slow Cooker Spicy Cheese Dip
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- 1 lb. ground chuck
- 1/2 lb. hot jimmy dean sausage
- 2 lbs. velveeta cheese, cubed
- 2 cans rotel, undrained
1Brown meat until no longer pink; drain.
Transfer to a 3 or 4 quart slow cooker. Stir in cheese and tomatoes.
2Cook on low 4-5 hours or until cheese is melted, stirring occasionally. Serve with Frito scoops.