– 16 ounces Italian Sausage – 1 package cream cheese – 1 pound processed cheese like Velveeta – 1 can tomatoes with chiles, like Rotel – 1 Tbs Worcestershire sauce – 1/2 tsp garlic powder, optional – 1/2 tsp onion powder, optional
Cook the sausage until it is no longer pink. Drain the off the fat.
Add the cream cheese and Velvetta to the skillet.
Stir until the cheese is almost melted.
Stir in the tomatoes, Worchestershire sauce and spices.
Cook and stir for 5 minutes until the dip is bubbly.