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Wyatt and Lourdes Fuller’s “Hot Mama’s” Cheese Dip


1 16-ounce package Jimmy Dean hot sausage

2 8-ounce cans Rotel extra hot diced tomatoes and chiles

1 12-ounce can Hunt's diced tomatoes

1 23-ounce package Velveeta cheese


1. In a large skillet, cook the sausage and drain the fat from the pan.

2. Stir in the 3 cans of tomatoes with the sausage and cook for 5 minutes over medium heat.
3. Add the Velveeta, let the cheese melt, then stir and serve warm with tortilla chips.

Excerpted from Biker Billy's Hog Wild on a Harley Cookbook by Bill Hufnagle, copyright 2003. Used by permission from the Harvard Common Press.