Gringo Dip Recipe

Hosting my first party was a success! Everything went off without a hitch. I do have bad new though, I didn't take one photo the entire night. Not a single one. I made such a huge newbie blogger mistake, and for that, I say sorry. Since I don't have photos to share, I'll share a recipe for the tasty, semi-spicy Gringo Dip. Gringo dip is a local favorite at the Lee's Summit 54th Bar & Grill. You can serve Gringo Dip with tortilla chips, dipping bread or waffle fries (Yes, fries. I feel the glaring eyes of all my health conscious friends as I type this). I found a copy-cat recipe online and gave it a try. It turned out fantastic!


½ block Velveeta Pepper Jack Cheese (16oz) 
1-½ cup Milk (I used skim, since that's what I had on hand)
1 cup Prepared Pico De Gallo (I bought pre-made, but you can use homemade) 
¼ cups Parmesan Cheese 
4 ounces Frozen Chopped Spinach (Make sure you soak up the extra liquid once defrosted) 
¼ teaspoons Cayenne Pepper (more or less, depending on preference. I used 2 teaspoons)

Directions: Mix all ingredients in a crockpot, and heat on medium low until melted completely. Keep on warm and use crockpot as serving vessel. 

What are some of your favorite appies to bring or serve at parties?

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