Can I use fresh spinach instead of frozen?

Yes, you can substitute with fresh spinach. Use about 8-10 ounces and wilt it down first in a hot pan with a touch of oil. Let it cool, then squeeze out excess moisture and chop before adding to the dip.

My dip seems too thick. How can I thin it out?

Simply add more warm milk, a tablespoon at a time, while stirring until you reach your desired consistency. Remember that the dip will continue to thicken as it cools.

Can I make this dip in a slow cooker?

Absolutely! Melt the cheese with milk in the slow cooker on low for about an hour, stirring occasionally. Then add remaining ingredients and heat for another 30 minutes before serving. Keep on the "warm" setting during your gathering.

Is there a substitute for Velveeta Queso Blanco?

While Velveeta provides the signature smooth texture, you can substitute with 16 ounces of white American cheese from the deli counter (not pre-packaged slices). Add 1 tablespoon of sodium citrate to the milk if available to help with smoothness.

Copycat 54th Street Gringo Dip Recipe

Name: Copycat 54th Street Gringo Dip Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 taste)

Description

A creamy, cheesy, and flavorful dip that combines Velveeta queso blanco, spinach, and Pico de Gallo to create a restaurant-style appetizer. Perfect for parties, game nights, or just a delicious snack at home, this copycat recipe brings the taste of 54th Street Gringo Dip right to your table.

Ingredients

Units Scale

Main 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 taste)

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Instructions

Defrost and Prep Spinach
Start by defrosting the frozen spinach. Once it’s defrosted, squeeze out any excess water. After all the water is removed, roughly chop the spinach to ensure it will incorporate well into the dip.
Melt the Cheese
Place the Velveeta queso blanco cubes into a saucepan over medium heat. Stir occasionally until the cheese melts completely and forms a smooth, creamy texture.
Incorporate Milk
Gradually add the whole milk to the melted cheese, whisking continuously until the milk is fully incorporated. This helps the dip achieve a silky consistency.
Combine Remaining Ingredients
Stir in the prepared Pico de Gallo, chopped spinach, Parmesan cheese, and cayenne pepper. Mix everything together and keep stirring while heating until the dip is hot and all ingredients have blended well. The mixture will naturally thicken as it cools slightly.
Serve
Pour the dip into a serving bowl and serve immediately with chips or your choice of dippers. Enjoy this crowd-pleasing creamy dip!

Notes

Adjust the cayenne pepper to your desired spice level; you can add more for an extra kick or reduce it for less heat.
Pair this dip with tortilla chips, pita chips, or even vegetables like carrots and celery.
For added flavor, consider garnishing with chopped cilantro or a sprinkle of paprika before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low heat before serving.

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 4g
Sodium: 710mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 11g
Cholesterol: 45mg