1 Lb. of Velveeta Cheese
1 Can of Rotel tomatoes with Chilies
1 Lb. of Dean’s hot sausage
1 package frozen spinach, thawed (or 1-2 bags fresh baby spinach)


Brown sausage slowly on stove top, drain, and crumble. Squeeze water out of frozen spinach. Cut the cheese into 1 inch squares, add to the crumbled sausage in large pot and melt the cheese on low heat (Microwave or Crock-Pot can also be used). Add spinach and Rotel, stirring thoroughly and continue to cook until the cheese is evenly melted and spinach is wilted, and heated through. Serve with tortilla or corn chips.

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