Mexican Dip

Directions

1. 1
   Melt Velveeta in crock-pot on low.
2. 2
   Add soup and chiles. While cheese is melting in crock, fry sausage in skillet (crumbly consistency); drain and set aside.
3. 3
   After cheese has melted, add sausage and mix together.
4. 4
   Add the Ro-Tel tomatoes (drained and chopped) and keep the excess juice.
5. 5
   Add the leftover juice to make a creamy dip consistency.
6. 6
   Keep the leftover aside, as you may need it as it sets in the crock and thickens.
7. 7
   Keep crock on low and serve with tostado chips.
8. 8
   Stir occasionally.