This has been one of my family's favorite recipes. I try to make a different dip each week-end, some great, some not so great. I have earned the nickname in the family "DipLady." Enjoy!

Leftovers can be refrigerated and reheated.

3	8 oz	cream cheese
2	sm cans	Rotel tomatoes with diced chilis
1½	lb	Hot sausage

Cook hot sausage and chop up in small pieces. I like to take the casing off and toss everything in crockpot. Since I like mine a bit spicy I don't drain my sausage. This dip will get a bit spicier as it cooks. Since my crockpot is a bit on the ancient side, I turn mine up to high for a few, but you have to watch so it doesn't burn on the bottom. Then I turn it down to low. You will have to stir from time to time. If you don't have a crockpot I have nuked this also a few minutes at a time.