Jalapeno Cheese Dip with Cheddar Cheese and Potato Chip Topping

It's a cold rainy Sunday and I just want to stay curled up inside. Sunday means watching football for me so I wanted a game time snack that would warm me from the inside out. We still have a fridge full of leftover items from the holidays so it was very easy for me to put together this spicy creamy and comforting dip. I divided the recipe into two ramekins for easy sharing and paired it with crackers, carrots and celery. You can adjust the heat level depending on how hot you or your guests like food. It's also an easy recipe to increase for a large batch appetizer. 

Jalapeno Cheese Dip with Cheddar Cheese and Potato Chip Topping
16 Ounces Cream Cheese, softened
1 Can Diced Jalapenos, drained
1/4 Cup Mayonnaise
1/2 Cup Shredded Cheddar Cheese
1/4 Cup Shredded Mozzarella Cheese
1 Tablespoon Worcestershire Sauce
1 Green Onion, chopped
Pinch of Salt and Pepper
1/4 Cup Crushed Chips

Combine the softened cream cheese, mayonnaise, worcestershire sauce and jalapeno's in a large bowl. Stir to combine. Fold in half the chopped green onion,  mozzarella cheese and 1/4 cup cheddar cheese. Season with salt and pepper and give the mixture a good stir to make sure the pieces of jalapeno and cheese are evenly dispersed throughout. Transfer cheese mixture to 2 ramekins. Top with the crushed chips and remaining cheddar cheese. 

Bake at 400 Degrees for 15-20 minutes. Let cool 5-10 minutes before serving. Be careful the ramekin will be very hot. Garnish with remaining green onions. Serve with your favorite vegetables and crackers. **You can use less jalapenos if you'd like a less spicy dip. I prefer a good kick so I used the entire can and some of the juice.**