- 12 oz. pork sausage, crumbled
- 10 oz. Rotel
- 8 oz. cream cheese, cut into chunks
- Corn chips for serving - wheat thin crackers or tortilla chips also work
In a large skillet over medium heat, cook the sausage meat until cooked through and browned, about 10 minutes. Remove to paper towels with a slotted spoon and blot well to soak up any excess fat. Add the Rotel
to the skillet and cook for 1 to 2 minutes. Stir the sausage into the Rotel tomatoes. Transfer the mixture to slow cooker and add the cream cheese, stirring gently. Cover and cook on LOW until the dip is hot throughout and the cheese melted, 3 to 4 hours.
Leftovers make great breakfast burrito filling. I scrambled eggs and layered those, the sausage dip, cheese, and
a bit of sour cream on a tortilla. It was wonderful!