Will’s version of hot cheese dip, with hot Italian sausage and jalapeno peppers.

INGREDIENTS:
1 pound hot Italian sausage
1 pound Velveeta, Mexican style
1 can Rotel tomatoes (drained, about 10 1/2 ounces)
1 jar (16 ounces) picante sauce, hot (or medium)
1 jalapeno pepper, finely diced

PREPARATION:
Squeeze sausage from casings. Brown sausage, breaking up with a spatula; drain well and add jalapeno pepper; cook 2 minutes longer.
Add sausage to slow cooker, along with other ingredients; simmer on low for 1 to 2 hours, until cheese is melted and ingredients are blended.

Serve with tortilla chips, large Fritos corn chips, or lightly toasted and cubed sourdough bread.