Description
This Copycat 54th Street Gringo Dip is a creamy, cheesy dip packed with spinach and zesty Pico de Gallo. Perfect for gatherings or game days, this dip combines smooth Velveeta queso blanco with fresh flavors and a hint of cayenne pepper for a mild kick.
Ingredients
Scale
Spinach
- 5 ounces frozen spinach
Cheese and Dairy
- 16 ounces Velveeta queso blanco (1 package, cut into large cubes)
- 1 1/4 cups whole milk
- 1/4 cup Parmesan cheese
Other Ingredients
- 1 1/2 cups prepared Pico de Gallo
- 1/4 teaspoon cayenne pepper
Instructions
- Defrost and Prepare Spinach: Defrost the frozen spinach completely. Once defrosted, use your hands or a clean kitchen towel to squeeze out as much excess water as possible. Roughly chop the spinach and set aside.
- Melt the Cheese: Place the Velveeta queso blanco in a saucepan over medium heat. Stir continuously until the cheese melts completely and becomes smooth.
- Add Milk: Pour in the whole milk gradually, whisking continuously to combine it smoothly with the melted cheese, ensuring there are no lumps.
- Combine Remaining Ingredients: Stir in the prepared Pico de Gallo, chopped spinach, Parmesan cheese, and cayenne pepper. Continue stirring the mixture over medium heat until the dip is heated through and slightly thickened.
- Serve: Remove from heat and serve the dip warm with your favorite chips or dippers.
Notes
- Squeeze excess water from spinach thoroughly to prevent the dip from being watery.
- You can adjust the cayenne pepper to your preferred spice level or omit it for a milder version.
- Serve immediately for best texture, but the dip will thicken as it cools.
- Velveeta queso blanco can be substituted with other processed white cheese, but the texture and flavor will vary.
- Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or microwave.