Ingredients:

  • 450 g ground pork sausage
  • 225 g full-fat cream cheese, softened
  • 115 g sharp cheddar or Velveeta, cubed (optional)
  • 285 g can of Rotel (diced tomatoes and green chilies), undrained

Instructions:

  1. Place the ground sausage in your skillet over medium-high heat. Break the meat apart with your spatula, cooking until the sausage is fully browned and the edges are slightly crisp. Drain the excess grease, leaving about one tablespoon in the pan.
  2. Reduce the heat to low. Add the softened cream cheese to the pan. Stir continuously until the cheese has completely melted and integrated with the sausage, creating a smooth, mahogany-colored base.
  3. If using Velveeta or cheddar, fold it in now until fully melted.
  4. Pour in the entire can of Rotel, including the liquid. Stir gently for 2-3 minutes until the dip is simmering and the flavors have melded. Remove from heat once the dip looks glossy and bubbles softly.