1. Start by heating a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. This should take about 6-8 minutes.
2. Drain excess fat, then add the cooked and crumbled breakfast sausage to the skillet. Stir together and cook for another 2 minutes to blend the flavors.
3. Reduce heat to low, then add the softened cream cheese in chunks to the meat mixture. Stir continuously until the cream cheese melts and fully incorporates.
4. Mix in the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
5. Fold in the diced tomatoes with green chilies, green onions, black olives, garlic powder, smoked paprika, and season with salt and pepper to taste.
6. Allow the dip to simmer gently on low heat for 5 minutes, stirring occasionally to prevent sticking and to meld the flavors.
7. Transfer the dip to a serving dish, garnish with chopped fresh cilantro if desired, and serve warm.

One tip I’ve picked up from years of juggling cooking and kids: keep the heat low when melting the cheese to avoid separation. Low and slow always wins.