Go Back
Homemade Copycat 54th Street Gringo Dip photo

Copycat 54th Street Gringo Dip

This Copycat Gringo Dip is a cheesy, creamy delight perfect for any gathering!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 5 ounces frozen spinach thawed and drained
  • 16 ounces Velveeta queso blanco cut into large cubes
  • 1.25 cups whole milk
  • 1.5 cups prepared Pico de Gallo
  • 0.25 cup Parmesan cheese grated
  • 0.25 teaspoon cayenne pepper adjust to taste

Equipment

  • Large saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving dish

Method
 

Instructions
  1. Start by thawing the frozen spinach. Once thawed, squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
  2. In a large saucepan over medium heat, add the cubes of Velveeta queso blanco. Pour in the whole milk and stir continuously until the cheese is completely melted and smooth.
  3. Once your cheese mixture is smooth, stir in the prepared spinach until evenly distributed.
  4. Next, fold in the prepared Pico de Gallo for added flavor and color.
  5. Sprinkle in the cayenne pepper and Parmesan cheese, stirring well to combine all flavors.
  6. Transfer your creamy dip to a serving dish and serve warm with tortilla chips or fresh vegetables.

Notes

  • For a lighter version, use reduced-fat Velveeta and skim milk.
  • Incorporate more veggies, like bell peppers, to increase fiber.
  • Freeze the dip in an airtight container for up to 3 months.