two 8-ounce blocks cream cheese, softened and cut into cubes (see note 3)
two 7-ounce cans chopped green chiles
Thinly slice the green onions. Separate out the dark green tops of the green onion from the light green/white bottoms (about halfway down the green onion stalk). Mince the garlic clove.
Add the sausage to a large skillet set over medium heat. Cook the sausage, breaking it up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. (If your sausage is lean, and/or depending on the type of pan you are using, you may need to add a few drops of oil to the pan during cooking to keep the sausage from sticking.)
If needed, carefully drain out any excess grease that has accumulated in the pan, then return the pan to the heat.
Add the garlic and the white and light green portions of the green onion to the pan. Stir and cook for an additional 1 - 2 minutes, until the garlic is fragrant and the green onion begins to turn translucent.
Add in the cans of green chiles, undrained, to the pan. Stir to combine.
Add the cubes of softened cream cheese to the pan. Continue to cook for 4 - 5 minutes, stirring frequently, until the cream cheese has fully melted and incorporated into the dip.
Stir in about 2/3 of the dark green onion tops into the dip. Serve immediately, garnished with the remaining green onions. (See notes for instructions on making ahead and reheating!)
You can use any type of sausage you like, as long as it is fresh (uncured) sausage. My favorites are spicy Italian or chorizo!
Bulk sausage or sausage in casings will both work, but if your sausage is in casings you will need to remove the casings before cooking. To remove the casings, just make a shallow slit down the length of the sausages with a sharp knife, then peel the casings away from the sausage meat and discard them.
The cream cheese should be softened to room temperature to have the easiest time incorporating it smoothly into the rest of the dip. However, if you need to, you can still use cream cheese straight from the fridge, but just know it will take a few more minutes to melt into the dip, and you will have to stir it more carefully to ensure all the chunks of cream cheese have fully melted.
This dip makes about 5 cups, enough for approximately 10 - 12 servings.
If you would like to keep the dip warm during serving, you can place it in a small crock pot set to warm.
This dip can be made 3 - 4 days ahead and stored in an airtight container in the fridge.
To reheat the dip:
If you are only reheating a small amount (1 - 2 cups), you can do so in the microwave: place the dip in a microwave-safe bowl and microwave on high in 30 second increments, stirring in between, until hot. I like to place a paper towel on the top during microwaving to catch any spatter!
For larger amounts of dip, reheat on the stovetop in a saucepan or skillet set over low heat, stirring frequently, until heated through.
Make sure to cut a fresh green onion for garnish right before serving!