Chili Con Queso Dip - cooking recipe

Ingredients

1 lb. hot sausage
2 lb. Velveeta cheese
10 oz. can cream of mushroom soup
8 oz. jar picante sauce
1/4 c. plus 2 Tbsp. milk or water

Preparation

Cook sausage in skillet until brown, stirring to crumble. Drain well.
Combine undiluted soup and cheese in heavy Dutch oven or crock-pot.
Cook over medium heat until cheese melts.
Add sausage, picante sauce and milk.
Mix well.
Serve warm with tortilla chips.