Ingredients:

  • 1 lb pork sausage or lean ground beef
  • 0.5 cup finely diced onion
  • 32 oz Velveeta cheese
  • 2 cans (10 oz each) RoTel Diced Tomatoes and Green Chilies
  • 0.25 cup whole milk
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. Brown the meat. Add 1 lb pork sausage and 0.5 cup diced onion to a large skillet over medium high heat.
  2. Sauté until golden. Cook for 8 minutes until the sausage is deeply browned and onions are translucent.
  3. Drain the fat. Remove the skillet from heat and carefully pour off the excess grease.
  4. Cube the cheese. Cut 32 oz Velveeta into 1 inch pieces while the meat is still warm.
  5. Combine the elements. Add the cheese cubes, 2 cans of RoTel (with liquid), 1 tsp garlic powder, and 0.5 tsp smoked paprika to the skillet or slow cooker.
  6. Incorporate the moisture. Pour in 0.25 cup whole milk.
  7. Melt slowly. Heat over low medium heat (or low on a slow cooker) for 15 minutes until the cheese is completely melted and velvety.
  8. Stir frequently. Use your spatula to fold the meat and tomatoes into the melting cheese every few minutes.
  9. Monitor the texture. If the dip looks too thick, add one tablespoon of milk at a time until it flows easily.
  10. Final rest. Let the dip sit for 5 minutes until the flavors have melded and the heat is uniform.