Ingredients
1 lb pork breakfast sausage or mild Italian sausage
1 lb processed melting cheese (like Velveeta), cubed
1 can (10 oz) diced tomatoes with green chilies, undrained
Instructions
1. Brown the sausage
Heat a skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until completely browned (no pink remains). Drain off the grease thoroughly.
2. Prep the slow cooker
Lightly spray the inside of your crockpot with nonstick cooking spray. Add the cubed cheese to the bottom.
3. Layer in sausage and tomatoes
Spread the cooked sausage evenly over the cheese. Pour the entire can of diced tomatoes and green chilies on top (including the liquid). The liquid helps create a smooth, creamy dip.
4. Slow cook until melted
Cover and cook on LOW for 1½ to 2 hours, or on HIGH for about 1 hour. Stir every 30 minutes until the dip is glossy, smooth, and fully melted.
5. Stir and serve warm
Give everything a final big stir, then switch the slow cooker to the WARM setting. Serve directly from the crockpot to keep the dip party-ready for hours.
Enjoy with tortilla chips, crackers, or fresh veggies!
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