Brown & Drain the Sausage: Heat a large skillet over medium-high heat. Add the halal beef sausage and cook for 6 to 8 minutes, breaking it into fine bite-sized crumbles with a wooden spoon or meat chopper until golden and browned. Stir in the minced garlic, cumin, smoked paprika, and black pepper during the final minute of cooking. Transfer cooked sausage to a paper towel-lined plate to thoroughly drain all excess grease.

Assemble in the Slow Cooker: In a 4-to-6 quart slow cooker, add the cubed melting cheese, softened cream cheese, undrained cans of diced tomatoes and green chilies, minced fresh jalapeño, and the drained browned sausage.

Slow Cook to Velvety Perfection: Cover with the lid and cook on LOW for 1.5 to 2 hours (or on HIGH for 1 hour). Stir the dip every 30 minutes so the melting cheeses blend smoothly with the sausage crumbles and tomatoes into a glossy, uniform sauce.

Keep Warm & Garnish: Once completely melted and hot throughout, stir well and switch the slow cooker setting to WARM to keep the dip perfectly melted for hours. Scatter fresh sliced green onions and chopped cilantro across the top right before serving.

Serve & Enjoy: Serve warm directly from the slow cooker alongside a generous basket of sturdy salted tortilla chips, toasted baguette slices, or fresh sliced bell peppers!