Ingredients:

  • & Green Chilies), drained

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or 9-inch pie dish. If using raw sausage, brown it now, drain excess fat, and let cool slightly.
  2. In a large mixing bowl, vigorously combine the softened cream cheese, sour cream, 1 cup of cheddar, the Monterey Jack cheese, taco seasoning, Worcestershire sauce, and garlic powder until smooth and uniform.
  3. Gently fold in the cooked sausage, drained Rotel, drained black beans, and diced green chilies. Be careful not to over-mix.
  4. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
  5. Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top surface. Scatter the sliced jalapeños across the cheese layer.
  6. Bake for 25–30 minutes, or until the dip is piping hot throughout, the edges are bubbly, and the cheese topping is melted and lightly golden.
  7. Let the dip rest for 5 minutes out of the oven. Sprinkle with fresh cilantro just before serving with tortilla chips or fresh vegetables.