Instructions
Step 1 In a skillet over medium heat, cook the ground sausage until browned and fully cooked, then drain excess grease.
/nStep 2 Transfer the cooked sausage to the slow cooker.
/nStep 3 Add Rotel tomatoes, Velveeta cubes, cream cheese, and shredded cheddar cheese.
/nStep 4 Sprinkle in garlic powder, onion powder, black pepper, and paprika.
/nStep 5 Cover and cook on low for 2–3 hours, stirring occasionally until cheese is fully melted and smooth.
/nStep 6 Stir in milk if needed to reach desired consistency.
/nStep 7 Garnish with chopped green onions and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of milk to maintain a creamy texture.
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