1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl combine cream cheese, mayonnaise, crème fraîche, worcestershire sauce, and hot sauce.
3. Next, add the remaining ingredients and stir again until well combined. 
4. Transfer to a small baking dish and top with a little more Parmigiano-Reggiano and Mozzarella cheese.
5. Transfer dish to preheated oven and bake for 25 to 30 minutes until bubbly and browned.
6. Remove from oven and top with Chives and Green Onions 
7. Serve with crackers, baguette slices, or tortilla chips.
   

NOTES:

**I usually make this dish in the oven then transfer it to a small crock pot.

Make-Ahead Instructions:

Once you transfer the mixture to a serving dish, cover the dish with plastic wrap and refrigerate overnight. When ready to bake, remove from the refrigerator and allow to sit out for 15 or 20 minutes before baking. You may need to increase the baking time a bit to compensate if the dip is very cold when going into the oven.

‍Slow Cooker Instructions

‍Add all the ingredients to a small slow cooker, combine everything well, and set the slow cooker on low for 2 hours. Once the cream cheese melts, Stir the dip and then let it cook for an additional 15 to 20 minutes
‍

‍Leftovers:  Do not freeze. Store for up to 3 days in the refrigerator. Reheat in the microwave or in the oven.