Preheat a skillet over medium heat, add the 16 oz (453g) of ground Italian sausage, stir, and cook until browned and completely cooked through.

Stir in the 15 oz (425g) of canned tomatoes mixed with habaneros and cook the mixture for 4 additional minutes.

Sprinkle in 0. 1 tsp (0. 5g / 0.18 oz) salt, 0. 1 tsp (0. 5g / 0.18 oz) black pepper, and the 0. 25 cup (25g / 0.88 oz) of chopped green onions.

Stir thoroughly and cook for another 4 minutes to allow the flavors to meld beautifully, then remove from the heat.

Spread the 8 oz (226g) of chopped pepper jack cheese evenly across the bottom of your slow cooker insert.

Add the 8 oz (226g) of cream cheese, the warm sausage mixture, and the 16 oz (453g) of sour cream into the slow cooker over the pepper jack.

Cover the slow cooker and set it to cook on High for exactly 2 hours.

Uncover the slow cooker and give your Sausage and Cheese Dip a vigorous stir until completely smooth, creamy, and well combined.

Transfer the hot dip to a serving bowl, serve immediately with your favorite tortilla chips or crostini, and enjoy!

Drain the Grease: Ground Italian sausage can release quite a bit of oil as it cooks. To prevent a greasy layer from forming on top of your Sausage and Cheese Dip, make sure to drain the excess fat from your skillet before transferring the meat to the slow cooker.

Shred Your Own Cheese: Pre-packaged shredded cheeses often contain anti-caking agents (like cellulose) that prevent them from melting smoothly. For the ultimate creamy texture, buy a block of pepper jack and chop or grate it yourself.

Adjust the Heat: The canned tomatoes mixed with habaneros pack a serious punch! If you are serving a crowd with a lower spice tolerance, simply substitute them with standard diced tomatoes and green chilies, or mild salsa.