1(10 ounce can)diced tomatoes with green chilesname brand Rotel
Stove Top Directions
Brown the sausage on the stove over medium-high heat, breaking up into small pieces as it browns. Once the sausage is browned, drain off any excess grease and return to skillet.
Add in cream cheese and rotel tomatoes and cook over medium heat until the cream cheese is melted and creamy.
Transfer the dip to a serving dish and serve warm.
Slow Cooker Instructions
Brown the sausage on the stove over medium-high heat. Once browned, turn off heat and drain any excess grease and then add sausage to a slow cooker.
Add the cubed cream cheese and rotel tomatoes and place the lid on the slow cooker. Turn to low and let heat through, stirring every 15 minutes. It should only take 30-45 minutes for the cream cheese to melt into the dip.
Once melted, turn the slow cooker to keep warm and serve. The dip will keep on warm for up to 3-4 hours.
Sausage: You can use pork, chicken, turkey ground sausage. Bulk sausage (or sausage marked Regular) is best for this recipe. While Italian sausage can be used, do not use breakfast sausage.
Cream Cheese: You can use full fat or ⅓ less fat, but do not use fat-free cream cheese.
Diced Tomatoes: Use mild, regular, or spicy tomatoes with green chilies based on your spice preference.
Store cooled leftover dip in a sealed container in the fridge for up to 3 days.
Nutrition has been calculated based on turkey sausage and full-fat cream cheese.