This is a simple dip. You can make it on the stove or in the crockpot. All up to you. I like to do it in the crockpot and keep it on warm once it is done.
10-1/4 oz. can cream of mushroom condensed soup
16 oz. Velveeta cheese
12 oz. cooked ground sausage. Any kind is good. Italian or breakfast both work.
16 oz. jar of your favorite salsa
On top of stove, or in a crockpot, combine the soup and Velveeta. When cheese is melted add the cooked and crumbled sausage.
Stir til combined and add your salsa. Mix well and heat through.
Best served warm.Great with tortilla chips.