Ingredients:

  • 450g (1 pound) ground pork sausage (hot or mild)
  • 225g (8 ounces) cream cheese, softened
  • 450g (16 ounces) Velveeta cheese, cubed
  • 2 (250g/10 ounce) cans Rotel diced tomatoes and green chilies, undrained
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup chopped cilantro, for garnish (optional)
  • 1/4 cup chopped green onions, for garnish (optional)

Instructions:

  1. Cook the ground pork sausage in a large skillet over medium-high heat, breaking it up with a spoon, until fully cooked and no longer pink. Drain off any excess grease.
  2. Stir in the undrained Rotel diced tomatoes and green chilies, garlic powder, and onion powder into the skillet with the cooked sausage.
  3. Reduce heat to low. Add the softened cream cheese and cubed Velveeta cheese to the skillet. Stir constantly until the cheeses are completely melted and the mixture is smooth and creamy.
  4. Transfer the dip to a serving bowl. Garnish with chopped cilantro and/or green onions (if using). Serve immediately with tortilla chips, veggies, or your favorite dippers.