Chili Con Queso Dip - cooking recipe

Ingredients

1 lb. hot bulk pork sausage
1 (2 lb.) pkg. process cheese
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (8 oz.) jar picante sauce
1/4 c. plus 2 Tbsp. milk or water
tortilla chips

Preparation

Cook sausage in a large skillet until meat is browned, stirring to crumble.
Drain well; set aside.
Combine cheese and soup in a heavy Dutch oven; cook over medium heat, stirring until cheese melts.
Add sausage, picante sauce and milk; mix well.
Transfer mixture to a chafing dish.
Serve warm with tortilla chips.