Heat a sauce pan over medium heat and add olive oil. When olive oil is fragrant, add jalapeño and sauté for 2-3 minutes. 

Add the chili and cream cheese and reduce heat to medium low. Stir occasionally for 3-5 minutes or until the cream cheese has melted and combined with the chili.

Add the pepper jack cheese and stir to combine. Once the cheese has melted, remove from the heat and garnish with your desired toppings. 

Serve warm and enjoy. This dip can be kept warm in a slow cooker on low heat for up to two hours– just make sure to stir it occasionally as it will form a skin as it sits.