- 1 pound bulk Italian sausage
- 1 (10 ounce) can diced tomatoes with green chilies, drained
- 1 (8 ounce) package cream cheese, cubed
- Assorted crackers
- In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes and cream cheese; cook until cheese is melted. Serve warm with crackers. Store leftovers in the refrigerator.