My husband insists we make this legendary 3 ingredient appetizer for every basketball tournament watch party

Heat until melted and bubbly: Cover the slow cooker and cook on HIGH for 1–1½ hours, or on LOW for 2–3 hours, stirring every 30 minutes, until the cheese is completely melted and the mixture is smooth, thick, and bubbling around the edges. The dip should be a pale orange color with visible sausage crumbles and flecks of green chilies.
Hold warm for serving: Turn the slow cooker to WARM (or LOW if your cooker doesn’t have a warm setting) and give the dip a final stir. Set out sturdy tortilla chips and let guests scoop the hot, creamy mixture straight from the crock. Stir occasionally during the party to keep the texture even.
Stovetop option: If you’re short on time, combine the browned, drained sausage, cheese cubes, and canned tomatoes with green chilies in a heavy saucepan or Dutch oven. Cook over low heat, stirring frequently, for 15–20 minutes, or until the cheese is melted and the dip is thick and creamy. Transfer to a small warm slow cooker for serving if desired.
Variations & Tips
For a spicier kick, use hot pork sausage and the “hot” variety of diced tomatoes with green chilies, or stir in a pinch of crushed red pepper as the dip melts. If you prefer things milder, choose mild sausage and substitute one can of plain petite diced tomatoes for one of the cans with green chilies. You can also swap part of the processed American cheese for cream cheese (use 24 ounces American cheese and 8 ounces cream cheese) for an extra tangy, ultra-creamy texture. Add-ins like a drained can of black beans or a small can of drained corn give the dip more body and stretch it for larger crowds without changing the basic character. Leftover dip thickens as it cools; rewarm it gently in the microwave or slow cooker, stirring in a splash of milk if needed to loosen. If you don’t have a slow cooker, keep the dip warm on the stovetop over the lowest heat, stirring often so it doesn’t scorch on the bottom. For a fun twist, spoon the hot dip into hollowed-out bread bowls or over baked potatoes or tater tots the next day—my grandkids call that “tournament potatoes,” and it’s become its own little tradition.