Hot Velveta dips are always a hit. Surprising how many people are not familiar with the dish, I've been eating if for over 40 years.
One hint I have not see in the recipies, in addition to the velveta, sausage, rotel tomatoes, I add red, green, and yellow peppers and my secret ingredient Kraft Philly Cream Cheese. It helps give the dip more body when piping hot so it does not silp off the chips!