Shelly's Recipe

SAUSAGE AND GREEN CHILE CHEESE DIP

Category: Dips - Hot

2 pkg pork sausage
2 (10 oz) cans diced tomatoes and green chilies, drained
2 (7 oz each) cans diced green chilies, with liquid
1-2 jalapeno pepper, chopped
2 lbs. (16 oz) process cheese spread, cut up
tortilla chips

In a 4-6 quart saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

Stir in drained tomatoes and green chiles, cover and cook 2 minutes. Stir in cheese and green chiles, reduce heat to medium and cook uncovered until melted, stirring frequently. Transfer to serving bowl, chafing dish or slow cooker. Serve hot with chips.