1. Preheat the Oven:
   • Heat your oven to 375°F (190°C).
2. Cook the Sausage:
   • In a skillet, cook the sausage over medium heat until browned. Drain the excess fat on paper towels.
3. Combine Ingredients:
   • Return the cooked sausage to the skillet and add the cream cheese and sour cream. Stir over medium-low heat until the cream cheese is fully melted and combined.
4. Add Seasonings:
   • Stir in the garlic powder, minced jalapeños, and shredded Monterrey Jack cheese until well blended.
5. Bake the Dip:
   • Transfer the sausage mixture to a cast iron skillet or oven-safe dish. Sprinkle the Parmesan cheese evenly over the top. Bake in the preheated oven for 15 minutes or until the dip is hot and bubbly around the edges.
6. Garnish and Serve:
   • Remove the dip from the oven, sprinkle with chopped fresh parsley, and serve immediately.

Crock Pot Instructions:

1. Cook the Sausage:
   • Brown and drain the sausage as directed above.
2. Combine and Heat:
   • Add the cooked sausage, cream cheese, and sour cream to a skillet and melt together over medium heat.
3. Slow Cook:
   • Transfer the sausage mixture to a crock pot and stir in the garlic powder, minced jalapeños, and Monterrey Jack cheese. Set the crock pot to LOW and cook for 2 hours.
4. Finish:
   • After 2 hours, sprinkle the Parmesan cheese on top and cook for an additional 15-20 minutes. Garnish with parsley and serve.