Copycat 54th Street Gringo Dip
Indulge in the ultimate party starter with this Copycat 54th Street Gringo Dip! This creamy, cheesy dip combines Velveeta queso blanco with fresh Pico de Gallo and spinach for a delightful blend of flavors and textures. Ready in just 25 minutes, it’s perfect for game days, family gatherings, or cozy nights at home. Serve it warm alongside tortilla chips, fresh veggies, or as a topping on nachos for a versatile and delicious treat that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
- 5 ounces frozen spinach
- 16 ounces Velveeta queso blanco
- 1 1/4 cups whole milk
- 1 1/2 cups prepared Pico de Gallo
- 1/4 cup Parmesan cheese
- 1/4 teaspoon cayenne pepper
Instructions
- Defrost the frozen spinach, squeeze out excess water, and roughly chop.
- In a saucepan over medium heat, melt the Velveeta cheese until smooth.
- Whisk in the milk until fully incorporated.
- Add the chopped spinach, Pico de Gallo, Parmesan cheese, and cayenne pepper. Stir until heated through.
- Serve warm with your favorite chips or toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://teffrecipes.com/copycat-54th-street-gringo-dip/