This dip can be made ahead and kept in the crock pot:
1 ½ lb. hamburger
½ lb. sausage
1 c. onion, chopped
2 lb. Velveeta cheese
1 lb. Colby cheese
16 oz. whole canned tomatoes
6 to 10 chopped hot chili peppers and juice
Cook hamburger, sausage and onion; drain. Melt cheeses together. Stir often. When melted add tomatoes, juice and peppers. Cook for about 5 minutes. Add meat and put in crock pot.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.