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Jon James' Super Bowl dip previewed on WNWO Today:

2 Big Blocks (2 - 16 oz) of Velveeta
1 Large White Onion Diced – coarse
1 Chopped Red Bell Pepper
1 Chopped Green Bell Pepper
1 Chopped Cilantro Bunch
Two Cans of Rotel – Original
1 lb. Charizo Mexican Sausage

In a large pot:

Dice Velveeta into 1” cubes
Add onion
Add Cinantro
Add raw chopped peppers
Add Rotel
Brown Charizo – drain off grease & add to pot

Slowly warm & stir w/ low heat

Serve

Go for a long run later that day