Hot Cheese Dip - cooking recipe

Ingredients

1 lb. hot sausage, cooked and drained
1 lb. Mexican velveeta
2 lb. regular velveeta
1 can Ro-tel
1 can nacho cheese soup
1/2 c. milk
1 jalapeno pepper, chopped
1 small bottle hot picante sauce

Preparation

Combine all in a crock pot.
Cook on high until melted; turn to low for serving.