In a skillet, over medium heat, brown the sausage and until no longer pink. Break it down as you cook. Drain fat.
Add the Rotel and the cream cheese. Cook and stir until the cream cheese has melted.
Serve warm with tortilla chips.
This recipe makes 8-10 servings.
Spicy Italian Pork Sausage is my choice for making this dip, but you can use a spicy or regular breakfast sausage like Jimmy Dean, or any other type of fresh sausage that you like. This is where we get most of the seasoning for this recipe from. Bulk sausage is the easiest to use, but if your sausage has a casing, remove it before cooking. You can also use ground beef if you prefer.
For less spice, use mild sausage and mild Rotel. For more spice, go spicy on both ingredients, and feel free to add your own hot sauce afterwards if you need it.