1 lb. Velveeta or Velveeta light, sliced
2 cans cheddar cheese soup
6 to 12 oz. sausage (Jimmy Dean adds a nice flavor)
2 to 4 jalapeno peppers, diced
Mild salsa

Crumble the sausage and brown thoroughly, drain and set aside. In a medium saucepan, combine the soup and cheese, and heat over a low flame, stirring occasionally until cheese is melted. Add drained sausage. Season to taste with salsa and jalapeno peppers. For a mild dip, you may want to omit the peppers and season with 2 to 4 tablespoons of salsa. Serve warm with tortilla chips.