In a small saucepan over low-medium heat, combine the velvet cheese, chopped green chilies, corn salsa, and minced garlic.

Stir continuously until the mixture is melted and nearly combined. Add the sharp shredded cheddar to the pot and continue to stir until the texture is smooth and fully melted.

Serve warm with pretzels or chips for dipping, garnish with slices of fresh jalapeño (optional).