Cook the Sausage & Onion

1. In a large skillet over medium heat, brown the sausage, breaking it into crumbles as it cooks.
2. Drain excess grease, leaving about 1 tablespoon in the pan.
3. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

Melt the Cheese & Combine Ingredients

1. In a slow cooker or a large heavy-bottomed pot over low heat, add the cubed Velveeta cheese.
2. Stir in the cooked sausage and onion mixture.
3. Add the Rotel tomatoes (do not drain), black olives, and cream of chicken soup.
4. Stir well to combine, ensuring everything is evenly distributed.

Heat Until Smooth & Serve

1. If using a slow cooker, cover and cook on low for about 1 hour, stirring occasionally, until the cheese is fully melted and the dip is smooth.
2. If using a stovetop, keep the heat on low and stir frequently to prevent burning, cooking until the cheese is completely melted.
3. Stir in sliced green onions and save a few for garnishing just before serving.
4. Serve warm with tortilla chips or homemade tortilla chips.