Hissy Fit Dip

Ingredients
8 links Hot Italian sausage, casings removed
16 oz. Velveeta cheese, cut into cubes
8 oz. Muenster or mozzarella cheese, shredded
1-1/2 c. sour cream
1 tsp. onion powder
1 tsp. garlic powder
2 tbsp. Worcestershire sauce
Salt and pepper, to taste
tortilla chips

Directions
1. In medium skillet, cook sausage until no longer pink, crumbling as you saute.
2. Meanwhile, turn slow cooker on to medium-high (a 2- to 4-hour setting).
3. Transfer cooked sausage (with pan drippings) to slow cooker. 
4. Then add in Velveeta, Muenster, sour cream, onion and garlic powders, 
   Worcestershire, salt and pepper. 
5. Mix until well-incorporated.
6. Cover slow cooker, and allow to cook until cheese is melted, about 40 minutes. 
7. Serve over tortilla chips.