Hot Cheese Dip - cooking recipe

Ingredients

1 lb. Velveeta cheese
1 lb. mild Mexican Velveeta
1 lb. regular Italian sausage (ground is better)
1 lb. hot Italian sausage
1 (12 or 16 oz.) jar mild picante sauce
2 cans cream of mushroom soup
1 small pepper, diced

Preparation

Brown sausage and drain fat.
Melt rest of ingredients; add sausage.
Keep warm in crock-pot.
Serve with tortilla chips.