Step 1: In a large skillet or Dutch oven, brown the ground sausage over medium-high heat. Break it up into small crumbles as it cooks.
Step 2: Once the sausage is thoroughly cooked and no longer pink, drain off any excess grease. This is crucial for preventing a greasy dip.
Step 3: Reduce the heat to medium-low. Add the cubed Velveeta cheese to the skillet with the cooked sausage.
Step 4: Pour in the two cans of drained Ro*Tel diced tomatoes and green chiles.
Step 5: Stir constantly, allowing the cheese to melt slowly and evenly. Continue stirring until the cheese is completely melted and the dip is smooth and creamy. This can take about 5-10 minutes.
Step 6: If the dip is too thick for your preference, you can add a splash of milk (about 1/4 cup) to reach your desired consistency. Stir well to combine.
Step 7: Taste the dip and season with a pinch of salt, black pepper, or a dash of hot sauce if desired. Remember, the sausage and cheese already provide a good amount of seasoning.
Step 8: Transfer the sausage queso dip to a slow cooker set to 'warm' if serving at a party to keep it hot and creamy, or serve immediately in a serving bowl with your favorite dippers. Garnish with fresh chopped cilantro or sliced jalapeños, if using.