Ingredients for 3 cups
1 tbl olive oil
2 cloves garlic, minced
1 cup salsa verde
1 (8-oz.) block cream cheese, softened
2 cups shredded mozzarella or Monterey Jack
⅓ cup sour cream
1 tbsp. chopped cilantro, plus more for garnish
Freshly ground black pepper
1 tsp Cool Southwestern Blend
⅛ tsp red pepper flakes (optional)
pickled jalapeños, for garnish
tortilla chips, for serving
In a small skillet or small saucepan over medium heat, heat olive oil. Add garlic and cook until fragrant, about 1 minute. Pour in salsa verde and bring mixture to a simmer.
Add cream cheese, breaking it up with a wooden spoon, and cook until melted. Add mozzarella, sour cream, and cilantro. Season with salt, pepper, and Cool Southwestern Spice Blend and cook until cheeses have melted about 5 minutes.
Remove from heat and sprinkle with red pepper flakes, if using. Garnish with pickled jalapeños and more chopped cilantro. Serve warm with tortilla chips, for dipping.