Also, this is my first Instructable so I welcome your constructive criticisms and suggestions.
Step 1: Ingredients and equipment
1 Lb. sausage, ground beef, ground turkey, venison, veggie crumbles, or whatever you fancy!
(I'm "Big on the Pig" so I prefer hot pork sausage.)
1 - 32 oz block of processed cheese - brand does not matter
2 - 8oz packages cream cheese - this softens the mix up a bit
2 - 10 oz cans of diced tomatoes & chopped peppers - "Rotel" is a popular brand
Red pepper flake seasoning (optional, but I like things spicy!)
1 - fresh Jalapeno pepper
1 bag Scoops or chips or whatever you want to dip
Crock pot slow cooker at lease 5 quart size
Crock pot liner (optional but they make cleanup very easy)
Frying pan for browning meat
Can opener (not pictured)
Spoons for stirring meat and for stirring cheese dip
Pairing knife for slicing Jalapeno(s)
Butter knife for cutting the cheese
Step 2: Get your meat browning
Get your meat browning in a large skillet. I add red pepper flakes to the already hot Jimmy Dean pork sausage.
Wash your hands!
Put the liner in the crock pot according to the instructions on the box.
Don't turn the crock pot on yet.
While the meat is browning begin chopping the processed cheese block into 1 inch cubes and add to the crock pot.
Stir the meat frequently to keep it from burning.
Step 3: Start feeding the crock pot
Cut one of the cream cheese blocks into cubes and add to the crock pot.
Add one can of tomato/pepper mix.
Now turn the crock pot on to the low setting.
Keep turning/mixing your meat to brown & cook thoroughly.
Cut up the rest of the cheese block into 1 inch cubes and add to crock pot.
Step 4: Add the meat
Add it to the crock pot and stir in.
Add the remaining block of cream cheese (cubed) and second can of Rotel and stir well.
Step 5: Add the little green rings and stir
Slice the Jalapeno into very thin rings and add to the mix. ( I use 2 as if it won't be spicy enough already!)
Put the lid on the crock pot and start cleaning up your mess.
Stir about every 15 minutes.
Enjoy in about 2 hours or when all the cheese has blended in.