Ingredients:

  • 1 lb ground breakfast sausage
  • 0.5 tsp kosher salt
  • 1 lb high-melt process cheese, cubed into 1-inch pieces
  • 8 oz full-fat cream cheese, cubed and softened
  • 2 cups shredded Monterey Jack cheese
  • 20 oz diced tomatoes and green chilies, undrained
  • 0.5 cup whole milk
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. Brown the ground breakfast sausage in a large skillet over medium-high heat until deep brown and crispy. Drain most of the excess fat, leaving a little for flavor.
  2. Place the cubed process cheese, softened cream cheese, and shredded Monterey Jack into the slow cooker.
  3. Add the undrained diced tomatoes and green chilies, followed by the cooked meat, garlic powder, and smoked paprika. Do not add the milk yet.
  4. Cover and cook on LOW for approximately 2 hours. Stir occasionally with a silicon spatula until the mixture is uniform and melted.
  5. Once fully melted, stir in the milk gradually to reach your desired dipping consistency. Shift the slow cooker to the 'Warm' setting for serving.