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.