INGREDIENTS
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8 oz cream cheese, at room temperature
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1 can (14 oz) sweet corn cream
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2 tablespoons green chile (the one that comes in a can)
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1 cup Monterey Jack cheese with jalapeno, shredded
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Cilantro leaves for garnish (optional)
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1 chile fresno, seeded and sliced into very thin rings for garnish (optional)
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Corn tortilla chips for serving (optional)