In a large mixing bowl, combine the softened cream cheese, cheddar cheese, and pepper jack cheese. Mix until well blended.

Add the diced tomatoes with green chilies, black beans, cooked ground beef or sausage, garlic powder, onion powder, chili powder, cumin, salt, and black pepper. Stir until all ingredients are evenly combined.

Transfer the mixture to a slow cooker and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the dip is hot. Alternatively, you can bake it in a preheated oven at 350°F for 20-25 minutes in an oven-safe dish.

Once heated, stir in the chopped cilantro if using. Serve warm with tortilla chips for dipping.