Ingredients:

  • 1 pound bulk pork sausage (Hot or Mild)
  • 16 ounces processed cheese block (e.g., Velveeta), cubed
  • 1 (10 oz) can Diced Tomatoes & Green Chillies (Rotel, undrained)
  • 1 teaspoon chilli powder (optional)
  • ½ teaspoon ground cumin (optional)

Instructions:

  1. Place the bulk sausage in a large deep skillet over medium-high heat. Break up the sausage using a wooden spoon while it cooks thoroughly until no pink remains (about 6–8 minutes).
  2. Transfer the cooked sausage to a colander lined with paper towels to drain off all excess grease. Return the drained sausage to the dry skillet.
  3. Reduce the heat on the hob to low. Add the cubed processed cheese block and the entire can of Rotel (including the liquid) to the skillet with the drained sausage.
  4. If using, stir in the chilli powder and ground cumin.
  5. Cook over very low heat, stirring frequently (every 1–2 minutes), until the cheese has completely melted and the mixture is smooth and homogenous. This melting process should take 5–10 minutes.
  6. Taste the dip and adjust seasoning if necessary. For serving, transfer the finished Sausage Rotel Dip to a serving bowl or a small slow cooker set to 'Keep Warm' to maintain consistency.
  7. Serve immediately with tortilla chips, sturdy potato chips, or raw vegetables.