In a medium skillet set over medium heat, warm the olive oil; add the garlic and cook, stirring often, until fragrant, about 2 minutes. Stir in the green chiles and cook until warmed through, then season with salt and pepper.
Meanwhile, in a medium bowl, mix contents of dips packet with sour cream, then stir in the chile mixture and cheese. Refrigerate 1 hour to thicken.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.