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I don't make it often, but 2lbs original Velveeta,1lb pork sausage, 1 10oz can rotel semi drained, and either Fritos scoops or restaurant style tortilla chips.
You can get your heat either with the sausage, or the rotel. I make it with hot pork sausage most often, but also like it with regular sausage and hot rotel. Mild rotel is good too, but if you want good heat, go hot/hot. I haven't adjusted the cheese, but I bet you can.
I would like to try the burnt ends dip.
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83 944
91 FJ80
84 Ram Charger (now gone)
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