Start by browning the ground sausage in a skillet over medium heat. Break it apart into crumbles with a spatula and cook until cooked through and golden brown. Once done, drain any excess grease and set the browned sausage aside.
1/2 lb ground sausage
In a saucepan over medium low heat, combine the Velveeta cubes and cream cheese. Stir continuously (to keep the cheese from sticking to the bottom and burning) until the cheeses melt into a smooth consistency.
1 lb Velveeta, 1 (8 oz) package cream cheese
After the cheese has melted, stir in the milk until it is fully mixed into the cheese mixture.
1/4 cup milk
Open up the can of Rotel and add both the Rotel and the browned sausage to the cheese mixture. Stir them in until they are evenly incorporated into the cheese.
1 10 oz Rotel
Season the cheese with the salt and pepper to taste, being careful not too add too much salt as there is already salt in the Rotel and in the sausage. Stir until mixed thoroughly into the dip.
salt and pepper to taste
Pour the dip into your favorite serving dish and serve right away warm with tortilla chips or your favorite salty chips!
Notes
Swap the Rotel. Use two cups of your favorite salsa using whatever heat level you like. I recommend mild.Make it hot! If you want even more heat with a spicy Rotel or salsa, you can sprinkle in some hot sauce or add diced jalapenos.Store leftovers. Keep sausage cheese dip stored in an airtight container in the fridge for up to one week.Reheat before serving. Use either the microwave for 30 seconds or put it in an oven-safe container and reheat in the oven