Brown the Mince: Place a large, deep frying pan or Dutch oven over a medium-high heat. Add the pork sausage mince to the dry pan.

Break It Up: Cook the mince for 7-10 minutes, breaking it apart with a wooden spoon or spatula as it cooks. You want it to be nicely browned with no pink bits remaining. What works best for me is using a potato masher to break the mince into very fine crumbles for the perfect dip texture.

Drain the Fat: Once cooked, carefully tilt the pan and spoon out any excess rendered fat, leaving about a tablespoon in the pan for flavour.

Add the Rotel: Reduce the heat to medium-low. Pour the entire can of undrained Rotel tomatoes and green chillies into the pan with the mince. Stir everything together until well combined.

Melt the Cheese: Add the cubed processed cheese to the pan. Stir continuously as the cheese begins to melt. This step is important for a smooth dip. Keep stirring gently for 5-8 minutes.

Combine Until Smooth: Continue stirring until all the cheese cubes have melted and the dip is smooth, velvety, and heated through. Be patient and keep the heat low to prevent the cheese from catching on the bottom of the pan.

Serve Immediately: Once the dip is gloriously melty and combined, transfer it to a serving bowl. Garnish with optional fresh coriander or sliced spring onions if you like. Serve warm with plenty of tortilla chips for dipping.