Cook the sausage in a pan over medium heat until cooked through. Drain meat if necessary.

Spray a crock pot with nonstick spray. Cut up the Velveeta and cream cheese into cubes and add to the crock pot. Add in the sausage, Pour in the Rotel and the cream of mushroom soup and stir together. Cook on low for an hour, stir then continue cooking 30 minutes to 1 hour until smooth and heated through.

Turn crock pot to the warm setting to serve. Serve with pretzels or tortilla chips.