Oh my lord, can’t believe this is just 3 ingredients

Add the drained cooked sausage to a small or medium slow cooker (about 2–4 quarts).

Add the cubed Velveeta cheese to the slow cooker on top of the sausage.

Pour the entire can of diced tomatoes with green chiles (including the liquid) over the sausage and cheese.

Cover the slow cooker with the lid and cook on LOW for 1½–2 hours, or on HIGH for about 1 hour, until the cheese is completely melted.

Stir the dip well, making sure the sausage, melted cheese, and tomatoes with green chiles are evenly combined and smooth.

Turn the slow cooker to WARM for serving, stirring occasionally to keep the dip from sticking around the edges. Serve hot with chips or your favorite dippers.

Variations & Tips

You can use hot or spicy pork sausage if your crowd likes a little kick, or stick with mild for a more family-friendly dip. If you prefer a looser dip, stir in a splash of milk after everything is melted until it reaches your desired consistency. For a smokier flavor, brown the sausage until it gets a few crispy bits, or use a maple or country-style sausage for a slightly sweeter note.