Creamy Rotel Dip
- 1/2 lb sausage
- 8 oz cream cheese
- 8 oz Velvetta
- 1/2 cup sour cream
- 1 can Mexican Rotel Tomatoes, undrained
In a medium skillet, brown sausage and drain. In a large bowl, heat cream cheese, velveeta and sour cream in microwave until melted. Stir in tomatoes and sausage.
Pour in crock pot to keep warm. Serve with tortilla chips. (I like to use Xochitl chips - I find them in the organic section at Publix)