1 pound (450 g) pork breakfast sausage or mild Italian sausage, casings removed
1 pound (16 oz / 450 g) processed melting cheese (such as Velveeta), cut into 1-inch cubes
1 can (10 oz / 283 g) diced tomatoes with green chilies, undrained
DIRECTIONS:
Brown the sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until fully browned and no pink remains, about 7–10 minutes. Drain off any excess grease so the dip stays rich but not oily.
Prep the slow cooker: Lightly spray the inside of a small slow cooker (2–4 quarts) with nonstick cooking spray to help with cleanup. Add the cubed processed cheese to the slow cooker crock.
Add sausage and tomatoes: Spoon the browned, drained sausage over the cheese. Pour the entire can of diced tomatoes with green chilies (including the liquid) over the top.
Cook until melted: Cover and cook on LOW for 1½–2 hours, or on HIGH for about 1 hour, stirring every 30 minutes, until the cheese is completely melted and everything is hot and bubbly. The dip should look smooth and creamy, with browned sausage crumbles and visible chunks of red tomatoes …