Nacho Dip - cooking recipe

Ingredients

1 large box Velveeta cheese
1/2 c. water
1/2 to 1 lb. hot or mild sausage (1 lb. roll)
1 small jar jalapeno peppers (optional)
chips

Preparation

Put Velveeta into a large crock-pot and add about 1 cup water to thin.
Brown and crumble sausage and add to melted Velveeta. Dice, slice or peel and smash peppers (just use 2 to 3 tablespoons of the juice if you prefer to not bite into the peppers).
Keep the crock-pot turned on while heating the dip or it will cool off too much.
If necessary, milk can be added to thin the dip if the crock-pot has been on a long time.