In a large skillet over medium heat, cook the sausage until no longer pink. Break into crumbles as you cook. Add the sausage to a lightly greased slow cooker.

Add the cream cheese, Monterrey jack cheese, sour cream, diced tomatoes and chilies and jalapenos to the slow cooker. Stir to combine.

Cover and cook on low for about 3 hours, or until dip is hot and cheese is melted. Season with salt and pepper, to taste.

Just before serving, stir in the green onions. Serve with chips, crackers or vegetables, for dipping.