First, grab a skillet and heat it over medium heat. Add the ground sausage and cook until browned, breaking it up as it cooks. It should take about 5-7 minutes. Don’t forget to drain any excess grease—nobody wants a greasy dip!

Once the sausage is cooked, reduce the heat to low. Add the block of softened cream cheese. Stir it around until it’s fully melted and incorporated into the sausage. This creates that ultra-creamy base for your dip. Keep stirring so it doesn’t stick to the bottom.

Now, add the can of Rotel diced tomatoes with green chilies (drained) and stir. Then, pour in the milk and give everything a good mix. The milk helps thin the dip out a bit, making it easier to dip. You can adjust the milk amount depending on how thick or runny you like your dip.

Next, stir in the shredded cheddar and mozzarella cheese. Continue stirring until the cheese is completely melted and the dip is nice and smooth. Season with onion powder, garlic powder, salt, and pepper to taste. If you like a little heat, now is the time to add hot sauce.

Let the dip simmer for another 5 minutes to let all the flavors meld together. You can keep it warm on low heat while you serve it, or transfer it to a slow cooker to keep it warm for a party.

That’s it! You’ve got yourself a creamy, cheesy, sausage-filled dip that’s guaranteed to be a hit.