Ingredients
- 1 pound breakfast sausage, mild or hot
- 16 ounces Velveeta, cubed
- 8 ounces cream cheese, softened and cubed
- 1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained
- ¼ cup milk, plus more as needed
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Brown sausage: Cook sausage in a skillet over medium heat for 7-10 minutes, breaking it into crumbles until fully cooked. Drain excess grease.
- Cut cheese: Cube the Velveeta and softened cream cheese for even melting.
- Melt: In a saucepan over low heat, combine both cheeses, undrained Rotel, and milk. Stir frequently until mostly melted.
- Season: Stir in the cooked sausage, garlic powder, onion powder, and black pepper.
- Finish: Stir over low heat until smooth. Add milk a tablespoon at a time if needed to thin.
- Serve: Transfer to a serving bowl or slow cooker on WARM. Serve with chips, crackers, or vegetables.
Recipe Notes
Spice level: Choose mild, original, or hot Rotel and sausage to suit your guests. Low-carb consideration: Carbs vary by brand and portion. Check labels and count dippers separately. Storage: Refrigerate leftovers within 2 hours and use within 3-4 days. Reheat gently with a splash of milk. Food safety: Keep warm for serving; don’t leave at room temperature longer than 2 hours.