Take the cream cheese out of the fridge to soften. Shred the cheddar and mozzarella if not pre-shredded. Drain the Rotel in a small colander or on a paper towel. Chop parsley or green onions for garnish.

Heat a large skillet over medium heat. Add the ground sausage and cook until browned and crumbly, about 6 to 8 minutes. Break it up with a spatula as it cooks. When done, drain excess grease.

In a large mixing bowl, add the softened cream cheese and sour cream. Use a spoon or a hand mixer on low to blend until smooth.

Stir in Worcestershire sauce, garlic powder, onion powder, cayenne pepper (if using), and a little salt and black pepper. Taste and adjust seasonings lightly.

Add the drained Rotel, shredded cheddar, and shredded mozzarella into the bowl. Fold all ingredients together until well mixed.

Spoon the dip mixture into a greased 9-inch baking dish. Smooth the top with a spatula.

Preheat the oven to 350°F (175°C).

Place the baking dish on the middle rack and bake for 20 to 25 minutes, or until the dip is hot and bubbly.

Remove the dip from the oven with oven mitts. Sprinkle fresh chopped parsley or green onions on top.

Serve warm with tortilla chips, crackers, or toasted bread.