Queso Dip

Ingredients

-        ½ pound ground Italian sausage

-        1 (16 oz) block of Mexican Velveeta

-        3½ (8 oz) blocks regular cream cheese

-        1 (10 oz) package frozen spinach, thawed

-        2 (10 oz) cans chopped tomatoes with green chili

               Instructions

-        Break up and brown Italian sausage in pan; drain.

-        Chop Velveeta and cream cheese into squares and place in crockpot

-        Drain spinach by squeezing it in hands to get excess water out, then add to crock pot.

-        Add both cans of chopped tomatoes to crockpot

-        Add cooked Italian sausage,

-        Stir to combine, set crock pot to high. Stir every thirty minutes until the blocks of cheese are fully melted; serve with your favorite tortilla chips.