The Mont Queso Dip

  • 32 ounces regular ground pork sausage
  • 32-ounce block original Velveeta 
  • Four 8-ounce packages original Philadelphia Cream Cheese 
  • 8 green onions, chopped
  • 1 teaspoon garlic powder
  • 1-3 jalapeno peppers, seeded and diced
  • 3 large tomatoes, diced
  • 4.5-ounce can chopped green chilies, drained
  • Pepper, to taste
  • Tortilla chips, to serve
  1. Turn slow cooker to high heat setting.
  2. Brown the sausage in a skillet over medium heat.
  3. Remove from the heat and set to the side.
  4. Place cubes of Velveeta in the slow cooked along with scoops or cubes of cream cheese.
  5. Stir as needed.
  6. Add in the sausage, garlic salt, pepper, tomatoes, jalapeños and green chilies.
  7. Stir together and reduce the heat setting to LOW once the cheese is melted.
  8. Serve with tortilla chips.