Gringo Queso Dip

6 ingredients
9 steps

Ingredients

  • 1 block Velveeta Pepper Jack Cheese (16oz)
  • 1- 1/2 cup Millk (I Use Whole For Creaminess)
  • 1 cup Prepared Pico De Gallo (I Buy It Pre-made At The Store, But You Could Use Homemade)
  • 1/4 cups Parmesan Cheese
  • 4 ounces, weight Frozen Creamed Spinach, Chopped
  • 1/4 teaspoons Cayenne Pepper (more Or Less, Depending On Preference)

Directions

  1. 1
    Cube the Velveeta into a microwave safe bowl, and microwave on high for 2 minutes.
  2. 2
    Remove it from the microwave and stir.
  3. 3
    Microwave another 2 minutes, or until fully melted.
  4. 4
    Stir in milk, pico de gallo, parmesan, spinach, and cayenne.
  5. 5
    Microwave another 2 minutes, until creamy and heated through.
  6. 6
    Serve with tortilla chips.
  7. 7
    Alternately, mix all ingredients in a crockpot, and heat on medium low until melted completely.
  8. 8
    Keep on warm and use crockpot as serving vessel.
  9. 9
    Enjoy!

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