Ingredients for 54Th Street Grill Gringo Dip Copycat
- Monterey Jack Pepper Cheese
- Heavy Cream
- 1/4 cup milk
- Pico De Gallo
- Cayenne Pepper
- 1 tablespoon grated Parmesan cheese
- Frozen Creamed Spinach
- 1 tablespoon butter
- 16 ounces cubed Monterey Jack cheese
- 8 ounces cubed cheddar cheese
- 4 ounces cubed pepper jack cheese
- 1 (4 ounce) can diced green chilies (undrained)
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 5 ounces fresh spinach, chopped
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How to Make 54Th Street Grill Gringo Dip Copycat
- Melt 1 tablespoon of butter in a double boiler or a heat-safe bowl set over a simmering pot of water.
- Add 16 ounces of cubed Monterey Jack cheese, 8 ounces of cubed cheddar cheese, and 4 ounces of cubed pepper jack cheese to the double boiler.
- Stir in 1 (4 ounce) can of diced green chilies (undrained), 1/2 cup of sour cream, 1/4 cup of milk, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of garlic powder.
- Heat, stirring frequently, until the cheeses are completely melted and the sauce is smooth (about 10-15 minutes).
- Remove from heat and gently stir in 5 ounces of fresh spinach, chopped.
- Serve immediately with tortilla chips. For extra warmth and a bit of crispiness, sprinkle with 1 tablespoon of grated Parmesan cheese and broil for 1-2 minutes, watching carefully to avoid burning.
- Alternatively, transfer the dip to a slow cooker set on warm to keep it at serving temperature for extended periods.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
75g
Carbs
0g
