Brown the ground beef and sausage together on the stove top. Crumble into small bits and drain the grease off.
Add the meat mixture to the slow cooker.
Cube the velveeta and add on top of the meat.
Sprinkle over the seasonings.
Place the lid on the slow cooker and cook on High for 1 hour or until hot. Stir occasionally.
Blot any grease with paper towels. Serve with brown bread, sliced rye bread, or party pumpernickel bread if you can find it.
This is supposed to be a thick spread, but add a small splash of milk if you feel yours is too thick.
Notes
Easily substitute the spicy sausage for a medium or milder pork sausage.
Add more spice by getting Mexican Velveeta or adding a dash of red pepper flakes just before serving.
To make ahead of time, cook according to the directions and once cooled down to room temperature, add it to an airtight container (if kept in the fridge) or Ziploc freezer bag (if you want it weeks down the road). When you're ready to reheat and serve, add it to your slow cooker and reheat on LOW.