Name: Copycat 54th Street Gringo Dip Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 5 ounces frozen spinach; 16 ounces Velveeta queso blanco (cut into large cubes); 1 1/4 cups whole milk; 1 1/2 cups prepared Pico de Gallo; 1/4 cup Parmesan cheese; 1/4 teaspoon cayenne pepper (adjust to spice preference)

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Introduction

This Copycat 54th Street Gringo Dip is a creamy, cheesy delight packed with spinach and zesty Pico de Gallo. It’s perfect for parties or casual snacking, offering a flavorful twist on a classic queso dip.

A white bowl filled with creamy white dip mixed with finely chopped green herbs and small pieces of red tomato sits in the center of a white plate. Surrounding the bowl, there are many golden-yellow tortilla chips, some of which dip lightly into the creamy mixture. The plate rests on a white marbled surface with scattered chips around the edges and a small wooden bowl with chopped green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces frozen spinach
16 ounces Velveeta queso blanco, cut into large cubes
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

Step 1: Defrost the frozen spinach. Once thawed, squeeze out any excess water and roughly chop the spinach.
Step 2: In a saucepan over medium heat, melt the Velveeta cheese cubes, stirring continuously until smooth.
Step 3: Add the whole milk to the melted cheese and whisk until fully incorporated.
Step 4: Stir in the Pico de Gallo, chopped spinach, Parmesan cheese, and cayenne pepper. Continue stirring over medium heat until the dip is heated through and slightly thickened.
Step 5: Serve the dip warm with your favorite tortilla chips.

Tips & Variations

Adjust the cayenne pepper to your preferred spice level by adding more or less.
For a smoother texture, blend the Pico de Gallo before adding it to the dip.
Use fresh spinach instead of frozen for a fresher taste; just sauté it lightly before adding.
Try adding cooked and crumbled chorizo for an extra flavorful variation.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently to prevent sticking and to restore the creamy texture. Add a splash of milk if the dip becomes too thick.

How to Serve

A white ceramic bowl filled with a creamy white dip containing visible pieces of chopped green spinach and small red tomato chunks, creating a mixed green and red texture throughout. The bowl is placed on a white marbled surface and surrounded by golden yellow crispy tortilla chips. A woman's hand wearing a gray sleeve is dipping one of the tortilla chips into the bowl, partially submerged in the creamy dip with bits of spinach and tomato. The overall scene shows a fresh, colorful contrast between the white dip, green and red vegetable pieces, and yellow chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Velveeta?

Velveeta queso blanco melts smoothly and gives the signature creamy texture, but you can substitute with other melting cheeses like Monterey Jack or white American cheese. The texture may vary slightly.

Is it possible to make this dip dairy-free?

This recipe relies on Velveeta and Parmesan cheese, which are dairy products. For a dairy-free version, consider using plant-based cheese alternatives that melt well, and substitute milk with almond or oat milk, though the flavor and texture will differ.