In a small skillet cook the sausage, breaking into a crumble as it cooks.

While the sausage cooks: In a saucepan or small dutch oven, add the canned Rotel and cream cheese. Cover and heat over medium low heat.

Drain the fat from the cooked sausage then transfer the crumbled sausage to the cream cheese mixture and stir to combine.

Cover and reduce the heat to a simmer for 15 minutes.

Transfer the dip to a serving dish and serve with dipping scoops or chips.

Cook sausage as directed above.

Add the remaining ingredients to a small appetizer sized slow cooker.

Drain and add the cooked sausage to the crockery then cover and heat on the low setting 1.5 to 2 hours.