Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the hot and mild sausage (removed from casings) and break up with a spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

Push the sausage to one side of the skillet. Add the diced onion to the empty side and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Stir the onions and garlic into the sausage so flavors combine. Use a slotted spoon to transfer the mixture to a bowl, leaving excess fat in the pan; if there is an excessive amount of fat, drain off all but about 1 teaspoon.

Dip Base

Preheat the oven to 350°F (175°C). In a medium bowl, combine the cream cheese (cut into cubes so it softens quickly) and sour cream. Use a rubber spatula or electric hand mixer on low speed to smooth until mostly lump-free.

Fold in the shredded cheddar and monterey jack cheeses, the drained diced tomatoes with green chiles, and the cooled sausage-onion mixture. Mix until evenly distributed.

Seasoning & Finish

Stir in ground cumin, smoked paprika, hot sauce (if using), kosher salt, and black pepper. Taste and adjust seasoning — add more hot sauce or a pinch more salt if desired.

Transfer the mixture to a shallow 1.5–2 quart oven-safe baking dish, smoothing the top. Scatter a few extra tablespoons of shredded cheese over the top if you want a cheesy crust.

Bake in preheated oven until bubbling and lightly golden on top, about 18–22 minutes. For a browned top, place under the broiler for 1–2 minutes, watching closely so it doesn't burn.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh cilantro over the top and serve warm with tortilla chips or sliced baguette and lime wedges on the side.