Step by step

Method

3 steps

1. 1

   In a skillet over medium heat, brown 1 lb ground breakfast sausage or ground beef, breaking it into small crumbles, 6–8 minutes until no pink remains. Drain off excess fat so the dip doesn't get oily.

2. 2

   Add 1 block (16 oz) pasteurized process cheese (Velveeta-style), cubed, and 1 can (10 oz) diced tomatoes with green chiles, undrained. Stir over low heat until the cheese melts smooth and the dip looks unified, 5–8 minutes — keep the heat low so it doesn't scorch or separate. Stir in ½ teaspoon cumin if using.

3. 3

   Transfer to a serving bowl or a small slow cooker on warm. Top with sliced jalapeños if you want extra heat. Serve with sturdy tortilla chips. You want a smooth, scoopable cheese dip with savory sausage — not a grainy broken sauce or oily cheese puddle.