Step 1: In a large skillet or Dutch oven over medium-high heat, brown the ground sausage (or ground beef), breaking it apart with a spoon as it cooks. Cook until no pink remains, about 5-7 minutes. Drain any excess grease thoroughly; this is crucial for the best rotel dip recipe.
Step 2: Reduce the heat to medium-low. Return the drained meat to the skillet. Add the cubed Velveeta cheese and the two undrained cans of RO*TEL Diced Tomatoes with Green Chilies to the pan.
Step 3: Cook, stirring frequently, until the Velveeta cheese is completely melted and all the ingredients are well combined into a smooth, creamy dip. This usually takes about 10-15 minutes.
Step 4: Taste the dip and add garlic powder or hot sauce if desired, stirring to incorporate. Serve immediately with your favorite tortilla chips, Fritos, or vegetable sticks. For parties, transfer the dip to a slow cooker set to "warm" to keep it perfectly dippable. Once cooled, any leftovers can be stored in airtight containers – I swear by these Basics Glass Food Storage containers for keeping things fresh.