Chile Cheese Sausage Dip

Course : Dips
Serves: 1
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2 pounds hot bulk sausage
2 pounds Mexican style Velveeta process cheese
2 cans Ro*Tel tomatoes
1 jar pace hot picante sauce
2 medium scotch bonnet peppers -- finely diced

Preparation / Directions:

Brown sausage and drain. Put in crock pot with all other ingredients. Simmer on low until completely eaten by officemates. Note that dip thickens (and improves) as day goes on.

1 Kitchen's say:
  (3 3/4 Stars!)
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