Cheesy Sausage Dip
1 6 oz block of Velveta Cheese
1 lb hot Italian sausage (not links if possible)
1 12oz jar hot salsa
2 jalapeno peppers - chopped
Cut the Velveta cheese into 8 or so chunks and place them in a crock pot on low. On medium heat, brown the sausage - adding the chopped pepper about half way through. Add the sausage into the crock pot. When the cheese has melted sufficiently to stir with the sausage, add the jar of salsa. Add the Tobasco sauce (or your preferred hot sauce).