Ingredients:

  • 1 lb ground sausage
  • 16 oz Velveeta cheese, cubed
  • 4 oz cream cheese, softened
  • 1/4 cup evaporated milk
  • 20 oz Rotel Diced Tomatoes & Green Chilies (two 10 oz cans)
  • 1/2 tsp garlic powder

Instructions:

  1. Place a large skillet over medium high heat. Add the 1 lb ground sausage and cook until deeply browned and crispy, about 8 minutes. Note: Use your spatula to break the meat into very small crumbles; larger chunks make it harder to scoop with a chip.
  2. Drain the excess grease from the skillet, leaving just a thin coating to keep the pan lubricated.
  3. Reduce the heat to low. This is the most important step; high heat will cause the cheese proteins to tighten and become grainy.
  4. Add the 16 oz cubed Velveeta, 4 oz softened cream cheese, and 1/4 cup evaporated milk to the skillet.
  5. Open both cans of Rotel. Drain the liquid from ONE can, but pour the second can (tomatoes and juice) directly into the skillet.
  6. Stir continuously with a wooden spoon until the cheeses are completely melted and no white streaks of cream cheese remain.
  7. Continue to stir as the mixture becomes smooth and cohesive, which should take about 5 to 7 minutes on low heat.
  8. Stir in the 1/2 tsp garlic powder. Note: Adding the garlic powder at the end prevents it from burning during the initial sausage sear.
  9. Observe the consistency. If it seems too thick, add a tablespoon more of evaporated milk.
  10. Remove from heat and serve immediately while the dip is steaming and fluid.