Rich N' Cheesy Smoked Sausage Dip

1 package (16 ounces) Eckrich skinless smoked sausage, cut into small 1/2 inch triangle pieces
1 loaf (2 pounds) processed cheese, cubed
1 can (10 ounces) diced tomatoes with green chili peppers, drained
2 teaspoons ground cumin
1 cup sour cream
1/2 cup chopped cilantro

Combine sausage, cheese, tomatoes, and cumin in a large saucepan; mix well.
Heat the mixture over low heat until melted and hot, stirring occasionally. Add sour cream and
cilantro; stir well.
Heat through and transfer to a medium-sized slow cooker on low heat.
Serve with tortilla, pita or bagel chips.
Makes 28 servings