Begin by heating a large skillet over medium heat. Add the spicy breakfast sausage, using a spatula to break it apart while it cooks. Sauté until browned and fully cooked, approximately 5 to 7 minutes. Drain excess grease.

In a slow cooker, combine the browned sausage with cubed Velveeta cheese, sour cream, diced red onion, jalapeño, salsa, and milk. Sprinkle in black pepper and garlic powder. Mix thoroughly for a creamy and savory taste.

Set your slow cooker on high heat, allowing the mixture to cook for 1½ to 2 hours. Stir occasionally to ensure even melting and blending.

Once the dip reaches a velvety consistency, transfer it to a serving bowl and place it alongside an array of chips, crusty bread, or fresh veggie sticks.