One of my favorite appetizers here in Kansas City is 54th Street’s Gringo Dip – a white cheese dip loaded with veggies and spice. They serve it with chips or waffle fries and it’s so good that when my sister comes to visit, we have to go eat there at least twice.
I’ve been wanting to make it at home for awhile, but never got around to it until the other day when my husband begged me to.
I peeked around the Internet for awhile and found a couple of efforts to replicate the dip, with one sit actually claiming to have the “recipe from the corporate cookbook.”
Haha, yeah. Right.
None of them were exactly what I was envisioned, mostly because they had too many ingredients or were too complicated in prep.
Anyway, this is my version. It’s not authentic, of course, but close, real close. It makes a lot bigger serving that you’d get at the restaurant, so it’s perfect for the upcoming football season. It requires almost no prep, since you buy everything prepackaged. Also, it has veggies. Sneaky, sneaky.
1 lb Velveeta Queso Blanco, cubed
1 cup pepper jack cheese, shredded
½ cup shredded parmesan
16 oz container pico de gallo
1 cup milk
1 tsp cayenne
10 oz frozen chopped spinach, thawed and drained
In a saucepan, warm the cheeses, pico, milk and cayenne. Stir well until completely melted.
Add the spinach, taking care to separate the leaves.
Serve with chips, on nachos, or with waffle fries.
*Welcome Pinteresters! For more tasty noms, try my Chicken Spaghetti. It’s a failproof kid pleaser. Or my Cheesy Chicken and Spinach Lasagna, guaranteed to get as much cheese in your mouth as possible. Wash it all down with my Mama’s Amaretto Slush for a frosty adult treat. Thanks for visiting!