Chili Cheese Dip No. 2 - cooking recipe

Ingredients

1 lb. fresh sausage
1 lb. Velveeta cheese, regular or Mexican
1 can Cheddar cheese soup
1 jar picante sauce

Preparation

Crumble sausage and brown.
Drain well on paper towel.
Cut Velveeta in cubes.
Combine all ingredients in top of double boiler.
Heat and stir until cheese is melted.
Serve with tortilla chips.
Can also be cooked in crock-pot or in microwave.