1(8-ounce) package cream cheesecut into large chunks
1(16-ounce) jar salsa verde
1cup(4 ounces) shredded Monterey Jack cheese
Freshly ground black pepperto taste
3/4cupchopped baby spinach
Tortilla chipsfor dipping
Combine the cream cheese and salsa verde in a small pot set over medium heat. Cook, whisking regularly, until completely melted and smooth. Whisk in the shredded Monterey Jack, 1/2 cup at a time, until fully incorporated. Season with garlic salt and pepper, to taste, and mix in the chopped spinach. Serve immediately with tortilla chips.