STOP! Put down the Velveeta!!!
This is not your normal Velveeta and Rotel dip.
Lady (my mom), sister and I all started with the same recipe of this queso and we each have adapted it to our own liking. You may do the same, but I'm giving you my version to start with. It is fabulous and I know you will like it. It is a little more time consuming that the normal Velveeta and Rotel, but it is so worth it. Try it please.
1 pound breakfast pork sausage
2 tablespoons butter
1 medium sweet onion, chopped
2 cans Rotel (1 hot, 1 original) Do Not Drain
32 ounces American cheese (it is in a blue box near the Velveeta), cut into cubes
1 or 2 cans evaporated milk (I always start with 1 and a half then add more if it needs it)
Brown sausage in a large skillet over medium high heat. Remove from pan and remove drippings. Add butter to skillet and saute onions until tender. Add 2 cans Rotel, cheese and 1 1/2 cans of milk. Turn heat to medium low and stir occasionally until cheese melts. Add more milk if needed.