INGREDIENTS

•  1lb of Lottie’s Calabrian Sausage
• 12oz-16oz package of Velveeta
• 1 small white or yellow onion
• 1 small green bell pepper
• 1 10oz can of rotel (can use 2 cans if you like it more tomato-ey)*
• Olive oil

*If you cannot find Rotel at your grocery store, you sub with petite diced tomatoes and hatch green chilis.

DIRECTIONS

• Warm a skillet over medium heat and add about 1T of olive oil.

• Petite dice 1 onion and 1 green bell pepper.

    •    Add the onion and pepper to the skillet with a small pinch of salt.

    •    Sauté the onion and pepper for about 3-5 minutes or until soft, then add the ground sausage.

    •    Brown the sausage with the onions and peppers for about 5-7 minutes, or until cooked through and browned.

    •    Add 1 can of Rotel. Warm to a simmer.

    •    Meanwhile, slice the Velveeta into 2 inch cubes.

    •    Slowly add the Velveeta cubes and stir in to melt.

    •    Mix the queso together and allow to cook over medium heat for 1-2 minutes, until bubbly.

    •    Serve warm with chips (Recommend serving with Really Good Guac and Roasted Tomato Salsa as well). Enjoy!

To sub for Velveeta, use 1 block of yellow cheddar shredded and a scoop of cream cheese.