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One of my favorite places to eat when I visit home is 54th Street Grill. They have this amazing dip called “gringo” dip. This is my version that I make when I’m 2000 miles away from the restaurant. It’s my favorite queso ever. It totally blows Velveeta and Rotel out of the water!
Cube the Velveeta into a microwave safe bowl, and microwave on high for 2 minutes. Remove it from the microwave and stir. Microwave another 2 minutes, or until fully melted. Stir in milk, pico de gallo, parmesan, spinach, and cayenne. Microwave another 2 minutes, until creamy and heated through. Serve with tortilla chips.
Alternately, mix all ingredients in a crockpot, and heat on medium low until melted completely. Keep on warm and use crockpot as serving vessel.