Ingredients:

  • 1 lb ground pork sausage
  • 16 oz Velveeta cheese, cubed
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1 can (14.5 oz) Rotel (Diced Tomatoes and Green Chilies), undrained
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat a skillet over medium-high heat. Crumble the sausage and cook until it reaches a deep mahogany brown and is fully cooked through.
  2. Drain the grease thoroughly using a paper towel-lined colander to prevent an oily film on the final dip.
  3. Place the cubed Velveeta, softened cream cheese, and shredded cheddar into the slow cooker.
  4. Pour the undrained Rotel over the cheese and stir in the garlic powder and cayenne.
  5. Fold in the browned sausage crumbles.
  6. Set the slow cooker to LOW for 2 hours (or HIGH for 1 hour), stirring every 30 minutes until the dip is a cohesive, velvety liquid with no visible cheese lumps.