Mexican Dip - cooking recipe

Ingredients

2 (1 lb.) blocks Mexican cheese (Velveeta)
6 oz. bottle sliced black olives
1 pkg. Jimmy Dean sausage (hot or mild)
2 cans Ro-Tel tomatoes, drained *
tortilla chips (for dipping)

Preparation

Melt the Velveeta in microwave.
Cook the sausage and break in small pieces; drain.
Mix all ingredients in large bowl and serve.