In a large cast iron skillet or heavy pan, melt the butter over medium heat
Saute the onions, jalapeno peppers and garlic until slightly soft
Stir in the the sea salt
Stir in salsa verde
Whisk in the heavy cream, and heat until it starts to bubble
Remove from heat, and stir in the cream cheese until melted
Gradually add the shredded cheese, and whisk until cheese is melted
Return skillet to heat, and cook on medium until warm
Serve immediately, or pour into slow cooker and keep warm until ready to serve