Instructions

• Cook the sausage: heat a medium skillet over medium-high heat, add 1 pound ground sausage, and break it into small pieces. Cook until no pink remains and the sausage is cooked through (about 7–10 minutes).
• Drain the cooked sausage: drain in a colander or transfer to paper towels and press to remove excess grease. Set the drained sausage aside.
• Prepare the cheese base: cut the 8 ounces Velveeta into 1-inch cubes and cut the 8 ounces softened cream cheese into chunks. Place the Velveeta, cream cheese, and 8 ounces sour cream in a large microwave-safe bowl.
• Melt the cheeses: microwave the bowl on high in 30-second intervals, stirring after each interval, until the cheeses and sour cream are fully melted and smooth (about 1½–3 minutes total, depending on your microwave).
• Combine the dip: stir the two 10-ounce cans Ro-Tel (undrained), 3 tablespoons diced pickled jalapeños, and the drained cooked sausage into the melted cheese mixture until evenly combined.
• Keep warm and serve: transfer the dip to a slow cooker and set to Low or Warm to keep it hot. Stir occasionally, then serve warm with tortilla chips.