Gringo Dip Recipes

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GRINGO DIP

Categories     Cheese     Tomato     Freeze/Chill     Quick & Easy

Yield 8 servings

Number Of Ingredients 7



GRINGO DIP image

Steps:

  • Combine 2 packages of cream cheese and 1 large jar of any salsa until smooth. Transfer to a serving dish. Cover with shredded lettuce, chopped tomatoes, sliced black olives and shredded mexican blend cheese. Serve with tortilla chips.

2 packages of cream cheese
Large jar of salsa (spicieness to your liking)
1 small package shredded lettuce
2 medium tomatoes
1 can of sliced black olives
1 package of shredded mexican blend cheese
1 bag of tortilla chips

GRINGO DIP RECIPE - (3/5)

Provided by á-38518

Number Of Ingredients 6



Gringo Dip Recipe - (3/5) image

Steps:

  • Use a double broiler Cut cheese into cubes Place all ingredients except spinach into double broiler and hear until melted through, stirring often Remove from heat, add spinach, stir well Serve immediately

1 lb velveeta monterey jack pepper cheese
1/2 cup heavy cream
1 cup milk
3/4 cup pico de gallo
1/4 Tbsp grated parmesan cheese
5 oz frozen creamed spinach

54TH STREET GRILL GRINGO DIP COPYCAT

Not sure if this is on here and I overlooked it, but I couldn't find it! This is our FAVORITE warm dip.....hubby, kiddos, friends, they all love it! Make a crockpot full for your next party.....serving size is a guesstimate!

Provided by KeithsKelly

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7



54th Street Grill Gringo Dip Copycat image

Steps:

  • Use a double boiler.
  • Cut cheese into cubes.
  • Place all ingredients EXCEPT spinich into double boiler and heat until melted through, stirring often.
  • Remove from heat and add spinich, stir well.
  • Serve immediately or sprinkle a little extra parmesan on top and put it under the broiler for a minute or two. You can also put it in a crockpot on warm to keep it soft for an extended period of time.
  • Serve with tortilla chips and enjoy!

1 lb velveeta monterey jack pepper cheese
1/2 cup heavy cream
1 cup milk
3/4 cup pico de gallo
1/4 teaspoon cayenne pepper
1 tablespoon grated parmesan cheese
5 ounces frozen creamed spinach (Stouffers)

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