1poundSalsa of your choice(just ensure it's a 16-ounce-ish jar)
Instructions
Crumble, brown, and drain breakfast sausage - set aside
Cube Velveeta - set aside
Spray the inside of a slow cooker crock with non-stick vegetable spray
Layer the Velveeta cubes, cooked sausage crumbles, and salsa
Cook on low for about 2 hours, stirring every 30 minutes or so
Turn heat down to warm setting if you have one - if not, leave on low to keep warm and melty
Serve with your dipper(s) of choice - tortilla chips, Fritos Scoops, bread slices, whatever works for you
Notes
This dip freezes very well - sometimes I just get a hankering for some, and I'll make up a batch, then freeze a few 2-cup containers for later use. This is particularly handy for surprise entertaining events.
I have also been known to mix some of this queso up with some al-dente cooked pasta (think medium elbows or shells) and serve it for supper on a night when DMc and I need some comfort food.