1 (8 oz.) pkg. cream cheese
1 (8 oz.) tub dairy sour cream
1 (10 oz.) can mild rotel
1 lb. (1/2 block) Velveeta cheese (I use Queso Blanco)
1 lb. maple sausage (Jimmy Dean)

Heat cream cheese, dairy sour cream and Velveeta in a small saucepan on low setting and stir occasionally until it turns into a soupy cream.

Brown sausage in a grilling pan. Once the meat is cooked add the rotel to the meat and cover and heat for another 5 minutes stirring occasionally.

Turn on a medium sized Crock-Pot and add the contents of both pans. Let it sit for about 5 minutes to thicken. Leave on warm setting and enjoy!

Submitted by: Corey Robertson