1. Heat a large skillet over medium heat and add the olive oil or bacon grease. This little step brings back memories of Mama Lu’s cast iron skillet, warming up slow and steady.
2. Add the chopped onion and cook until translucent and soft, about 5 minutes. Stir occasionally so it doesn’t brown too quickly.
3. Stir in the minced garlic and cook for another minute until fragrant. You’ll know it’s ready when your kitchen starts to smell like home.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Drain any excess fat if needed, but leave a little for flavor.
5. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the beef evenly with spices, letting the flavors bloom like the wild herbs Mama Lu would gather in spring.
6. Pour in the can of diced tomatoes with green chilies, stirring to combine. Let the mixture simmer gently for 5 minutes, allowing the flavors to marry.
7. Reduce the heat to low and add the cream cheese, sour cream, shredded cheddar, and Monterey Jack cheeses. Stir continuously until the cheeses are melted and the dip is smooth and creamy.
8. Once everything is melted and bubbly, taste and adjust seasoning if necessary. Sometimes a pinch more salt or a dash of chili powder is just the thing.
9. Transfer the dip to a warm serving dish or keep it in the skillet on low heat. Garnish with fresh cilantro or sliced green onions for a pop of color and fresh bite.

Pro tip from my porch swing days: letting the dip rest a few minutes before serving helps the flavors settle and makes it easier to scoop.