1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the ground beef to the skillet. Cook until browned, breaking it up with a wooden spoon as it cooks, about 8-10 minutes.
4. Stir in the diced tomatoes with green chilies, cumin, smoked paprika, salt, and pepper. Let it simmer for 5 minutes to blend the flavors.
5. Reduce the heat to low and stir in the cheddar and mozzarella cheeses. Mix until the cheeses are completely melted and the dip is smooth.
6. Remove from heat and fold in the sour cream until well combined.
7. Transfer the dip to a serving bowl and garnish with chopped cilantro if desired.

Remember, cooking is about feeling confident and enjoying the process. If the dip feels too thick, a splash of milk can help. And don’t worry—if you’ve made a mistake, like I did with that chili, there’s always a way to fix it!