Queso Dip

Ingredients:

• 1 block (2 lbs) Velveeta cheese
• 16 ounces smoked gouda
• 2 tubes of hot breakfast sausage
• 2 cans of Rotel
• 1 can of cream of jalapeño soup
• 1/2 cup chopped cilantro
• 2 tablespoons of your favorite BBQ seasoning

Instructions:

1. Prepare the Cheese: Cut the Velveeta and smoked gouda into smaller chunks or cubes for easier melting.
2. Cook the Sausage: In a skillet over medium heat, cook the hot breakfast sausage until browned and fully cooked. Drain excess grease if needed.
3. Combine Ingredients: In a slow cooker or a large saucepan over low heat, add the cooked sausage, Velveeta, smoked gouda, Rotel, cream of jalapeño soup, chopped cilantro, and your favorite BBQ seasoning. Stir the ingredients together thoroughly.
4. Heat and Mix: Heat the mixture slowly, stirring occasionally to ensure even melting and blending of ingredients. If using a slow cooker, set it to low heat and allow the cheese to melt gradually, stirring occasionally.
5. Serve: Once the cheese is fully melted and the ingredients are well combined, transfer the smoked queso to a serving bowl or keep warm in the slow cooker if serving a crowd. Serve hot with your favorite tortilla chips or accompaniments.

Enjoy your delicious queso dip!