Preheat your oven to 180°C and lightly grease a square baking dish or skillet with non-stick spray.

In a large bowl, combine sour cream, softened cream cheese, Worcestershire sauce, parsley, onion powder, garlic powder, and sage, stirring until well incorporated.

Add in the cooked and drained sausage, Velveeta cheese, Monterey Jack cheese, and chives (if using), stirring until everything is thoroughly combined.

Transfer the mixture to the prepared baking dish and bake for 50-60 minutes, or until the dip is melted, bubbly, and golden brown.

Remove the dip from the oven and serve hot with crackers, sliced baguette, or vegetables for dipping. Notes: For a lighter version of this dip, you can substitute low-fat sour cream and cream cheese. You can also customize the dip to your liking by adjusting the amount of herbs and spices used or adding in additional toppings, such as diced tomatoes or jalapeños.