A while back I did a post on queso. I was going to get around to adding pictures but never did; mainly because I never got to make the dip until this past weekend.
1 block of Velveeta
2 cans of Ro*tel
1 lb of hot sausage(Jimmy Dean, JC Potter, etc)
Spices shown below
Cut the Velveeta into 1 inch cubes and place in a crock pot. Turn crock pot on warm. Strain both cans of Ro*Tel then pour into crock pot. Add 2 TB of Chili powder, 1 tsp each of cayenne pepper, garlic powder and onion powder. I use about 1 TB of cumin but you can use less.
While that is warming, brown the sausage in a skillet over medium to medium high heat. Once thoroughly browned, drain off liquid and add to crock pot.