1 lb Dean’s hot sausage
8 oz cream cheese, room temperature, cut into pieces
2 cups shredded Monterey Jack cheese
1 can RO*TEL diced tomatoes with green chilies, partially drained
1 can shoepeg (white) corn, drained
1/2 teaspoon garlic powder
Tortilla chips or Fritoes for dipping

Cook and crumble sausage in skillet over medium high heat until browned; drain and return to pan. Stir chunks of cream cheese into sausage until melted. Pour into crock pot and add shredded cheese, tomatoes, corn and garlic powder. Stir and heat until melted and combined. Hold at low heat for serving. Can also be done in large pot on stovetop over low heat.