1. Brown Sausage: In a large skillet over medium-high heat, cook ground sausage, breaking it into small crumbles with a wooden spoon or spatula. Cook for 8-10 minutes until fully browned and no pink remains. Drain excess grease if needed (if there’s more than 1-2 tablespoons of fat, drain some).
2. Reduce Heat: Lower heat to medium-low. If your skillet is large enough, continue in the same pan. Otherwise, transfer sausage to a medium saucepan.
3. Add Cream Cheese: Add softened cream cheese to the cooked sausage. Stir constantly for 2-3 minutes until cream cheese melts completely and becomes smooth. Break up any lumps.
4. Add Remaining Ingredients: Add shredded cheddar cheese and the entire can of Rotel (including liquid). Stir continuously for 3-5 minutes until all cheese is melted and dip is smooth and creamy. If dip seems too thick, add a splash of milk to reach desired consistency.
5. Season: Taste and add garlic powder if desired, or additional salt and pepper to taste. The sausage and cheese provide plenty of seasoning, so you may not need extra salt.
6. Serve: Transfer to a serving bowl and serve immediately, or transfer to a slow cooker set on WARM or LOW to keep hot throughout your party. Garnish with fresh cilantro if desired. Serve with tortilla chips, crackers, or your favorite dippers.

Slow Cooker Method: Brown sausage in a skillet, drain, and transfer to slow cooker. Add cream cheese, cheddar, and Rotel. Cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring occasionally, until smooth and melted.