Chef John Folse's Hot Italian Sausage and Cheese Dip

Prep Time: 1 Hour
Yields: 15-20 Servings

This dip will break through the toughest defensive line of folks still sticking to their New Year's resolutions. Too tasty to resist, your Superbowl guests will be begging for overtime.

1 package hot Italian Sausage, link style
2 pounds Velveeta prepared cheese, cut into cubes
2 tbsps olive oil
3 cups diced tomatoes, drained
1 cup minced onions
1/2 cup minced celery
1/2 cup sliced green onions
1/4 cup minced garlic
1/4 cup chopped parsley
5-6 pickled jalapeno pepper slices, diced 
1/8 tsp red pepper flakes
salt and pepper to taste

In a heavy bottom skillet, heat oil over medium-high heat. Add sausage and cook until golden brown. Remove from pan, cut into slices and set aside. In same skillet combine the onions, celery and garlic. Cook 3-5 minutes or until vegetables are wilted.  Stir in tomatoes, jalapeno peppers and red pepper flakes; stir until heated through. Add Velveeta cheese; stir until cheese melts about 3-5 minutes. Add sausage and continue to cook 3 minutes. Fold in the green onions, parsley and season to taste. Transfer to a bowl. Serve warm with croutons or chips.