Set a large skillet over medium-high heat. Add the ground pork sausage and cook it, breaking it into small crumbles as it browns. Keep stirring so it cooks evenly. Once the sausage is fully cooked, drain off the excess grease.

Next, stir in the undrained Rotel and the cubed cream cheese. Keep stirring until the cream cheese melts and the mixture becomes smooth and hot.

Once fully heated, remove from the stove and serve warm. Spoon into a serving bowl or keep in the skillet to hold the heat. Serve with chips for dipping.

If you prefer to use a slow cooker, add the browned sausage, Rotel, and cubed cream cheese to the slow cooker. Cover and cook on HIGH for about 1 hour. Stir every 15 to 20 minutes until melted, hot, and smooth. Set to warm or low for serving.

Let the dip cool a little first. Then place it in an airtight container and refrigerate for up to 2 days. Reheat only the portion you plan to eat, either in the microwave or on the stovetop.