1 pound spicy breakfast sausage, browned and drained
1 pound Velveeta cheese, cut into cubes
1 cup sour cream
½ cup diced red onion
1 jalapeno, seeded and diced
½ cup salsa (any kind will do)
½ cup milk
½ teaspoon black pepper
½ teaspoon garlic powder
Add everything to a 3-quart or larger slow cooker.
Cover and cook on high for 1.5 to 2 hours, stirring every 30 minutes. It is done when the cheese is melted and the dip is hot.
Serve and enjoy!
from An Adventure with Food http://adenoffood.tumblr.com/post/161817156756
from Tumblr http://0foodphotography.tumblr.com/post/161817282827