Ingredients:

  • 1 lb ground pork sausage
  • 32 oz Velveeta cheese, cut into 1-inch cubes
  • 8 oz full-fat cream cheese, softened and cubed
  • 2 cans (10 oz each) ROTEL Diced Tomatoes & Green Chilies, undrained
  • 1/2 tsp garlic powder
  • 1/4 cup pickled jalapeños, chopped

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground pork sausage, breaking it into small crumbles. Brown until fully cooked and no pink remains. Drain the excess fat thoroughly to prevent an oily film on the dip.
  2. Place the cubed Velveeta and softened cream cheese in the bottom of a 6-quart slow cooker. Pour the two undrained cans of ROTEL directly over the cheese, then add the browned meat and garlic powder.
  3. Cover and cook on LOW for 2 hours. Stir the mixture halfway through to help the emulsification process. Once the cheese is silky-smooth, fold in the pickled jalapeños if using, and serve warm.