Delicious 54th Street Grill Gringo Dip Recipe
Do you ever catch yourself daydreaming about delicious restaurant appetizers? Well, have no fear because I have the perfect recipe for one of my all-time favorites: 54th Street Grill Gringo Dip! This copycat recipe captures the creamy and spicy flavors of the original and is perfect for entertaining guests or a cozy night in. Trust me, once you taste this dip, you’ll never want to order it from the restaurant again. So let’s get started on this scrumptious journey to recreate one of the most popular dishes at 54th Street Grill Bar. Don’t worry if you’re not a master chef, this recipe is easy to follow and will surely impress your taste buds!
Why You’ll Love This Recipe
If you’re a fan of Tex-Mex cuisine and are always on the lookout for delicious appetizers to serve your guests, then this copycat recipe of 54th Street Grill Gringo Dip is right up your alley. Trust me, once you try this dip, you’ll fall in love with it.
This dip is a staple at the 54th Street Grill bar in Kansas City and is one of their most popular dishes. It’s the perfect combination of white cheese, loaded veggies, and spices that will leave you craving more! Not only does it taste amazing, but it’s also easy to make and can be whipped up in no time.
What makes this dish so special is its secret blend of spices that gives it a unique flavor. The dip is blended with Pico de Gallo, which adds a refreshing and spicy kick to the dish. The cayenne pepper used in this recipe also gives it a little bit of heat that is balanced perfectly with the color and taste of the grated parmesan cheese.
The dish is also versatile, as you can serve it with tortilla or waffle fries. It’s perfect for any occasion, whether it’s a party with friends or a quiet night in with family. Trust me; I’ve served this yummy appetizer on multiple occasions, and everyone always seems to love it.
So why not switch up your dinner recipes by adding this restaurant-style dip to your menu? Once you try this spinach queso dip recipe, it’s sure to become one of your favorite appetizers – just like it has become mine!
Ingredient List
Let’s head to the grocery store! Here is what you will need to make the 54th Street Grill Gringo Dip Copycat Recipe. These ingredients are easy to find and affordable, so you won’t need to break the bank. Make sure you have everything at hand before starting this delicious recipe.
Here are the ingredients you will need:
- Frozen creamed spinach (1 lb)
- Velveeta Monterey Jack Pepper Cheese (1 lb)
- Parmesan cheese (3/4 cup grated)
- Cayenne pepper (1/4 tsp)
- Pico de gallo (4 cups blended)
- Milk (1 cup)
- Heavy cream (2 cups)
- Monterey jack cheese (1/2 cup shredded)
- 54th Street Grill Gringo Dip white cheese (2 cups)
If you cannot find some of these ingredients, don’t worry! We have included some substitutions and variations in section five that will help you adjust this recipe to your taste.
The Recipe How-To
Now, for the moment we have all been waiting for – The Recipe How-To!
Get ready to make your taste buds dance with a creamy and spicy cheese dip loaded with delicious frozen creamed spinach, Monterey Jack pepper cheese, and cayenne pepper. This is the iconic 54th Street Grill Gringo Dip Copycat Recipe that has become one of my favorite appetizers during parties.
Ingredients:
- 1lb Velveeta Monterey Jack Pepper Cheese
- 3/4 cup milk
- 2 cup heavy cream
- 1 cup pico de gallo
- 1/2 cup frozen creamed spinach (thaw before use)
- 1/4 tsp cayenne pepper (use more if you like it spicy)
- 3/4 cup grated Parmesan cheese
Instructions:
- Begin by cutting the Velveeta Monterey Jack Pepper Cheese into small cubes. The smaller the pieces, the easier they will melt. Place it in a slow cooker or a large pot on low heat.
- Then, add the heavy cream, milk, and cayenne pepper to the pot, stir until well mixed.
- Once combined, add in thawed frozen creamed spinach, and continue to mix until well blended.
- Proceed by adding the grated Parmesan cheese and pico de gallo to the mixture. Make sure that everything is evenly incorporated.
- Let it cook on low heat for about two hours, stirring occasionally to avoid any burning or sticking to the bottom of the pot.
- After two hours, switch off the heat and let it cool down for a few minutes before serving.
Your creamy and spicy cheese dip is now complete! Serve immediately along with your favorite dipping chips like waffle fries or veggies.
Enjoy your yummy appetizer and let your guests be impressed by your own version of this famous house recipe from the 54th Street Grill Bar.
Substitutions and Variations
If you’re looking to switch things up for your next party, there are some substitutions and variations you can try with this Gringo Dip Copycat Recipe.
– Spinach Queso Dip: Swap out the frozen creamed spinach for a can of green chilies and a can of diced tomatoes with green chilies for a Tex-Mex twist.
– White Cheese Dip: If you’re not a fan of spinach, you can leave it out and substitute it with roughly chopped cilantro. You can also swap the pepper jack cheese for white American cheese.
– Loaded Veggies: For extra veggie goodness, stir in diced red bell pepper, corn kernels or black beans before heating the dip.
– Spicy Dip: Add more cayenne pepper if you like heat. Start with just a 1/4 teaspoon at a time though! You don’t want to overwhelm the other flavors in the dish.
– Chipotle Version: For a smokey note, you can add in one or two chipotle peppers in adobo sauce. Chop them finely so they’re evenly distributed throughout the dip.
Remember, cooking is all about experimentation and finding flavors that work best for your palate. Whatever substitution or variation you try, make sure to taste as you go along and adjust accordingly. You might just stumble upon your own yummy appetizers!
Serving and Pairing
When it comes to serving the 54th Street Grill Gringo Dip Copycat recipe, chips are a must-have. I recommend tortilla chips, but you can also serve it with your favorite type of crisp. I like to heat up the chips in the oven for a few minutes before serving so they’re extra crispy.
If you really want to take things up a notch, try serving the dip with waffle fries or even onion rings. The contrast of the creamy dip with crispy potatoes is simply mouth-watering.
As for pairing, this cheesy, spicy dip calls for something refreshing to balance out the richness. A cold beer or a chilled white wine will do the trick. I suggest trying it with a Sauvignon Blanc or a light lager such as Corona.
And don’t forget to load up those veggies! This creamy and tangy dip goes well with celery sticks, bell peppers, and other fresh vegetables that add a crunchy texture alongside its smooth and spicy flavors.
Whether you’re hosting a party or craving a yummy appetizer on your own, this 54th Street Grill Gringo Dip Copycat recipe will surely be one of your favorites – versatile, easy to make and perfect for any occasion!
Make-Ahead, Storing and Reheating
One of the reasons I love this 54th Street Grill Gringo Dip Copycat Recipe is that it can be made ahead of time and stored for later. When hosting a party, it’s essential to have dishes that can be prepared in advance. This creamy pepper jack cheese and spinach dip is perfect for making ahead and storing in the refrigerator or freezer.
To make this dip ahead of time, prepare it according to the recipe instructions up until the baking step. Once you’ve blended the dip with pico de gallo, pack it into an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to bake it, add grated parmesan cheese on top, and bake as directed until hot and bubbly.
If you’re looking to store leftover dip, allow it to cool at room temperature before transferring it to an airtight container or cover tightly with plastic wrap. Store in the refrigerator for up to five days, and be sure not keep the dip out of refrigeration for more than two hours while serving.
For reheating, place the covered dish in a preheated oven set at 350°F. Reheat until the internal temperature reaches between 165°F – 170°F ensuring that is adequately heated through.
You may also want to consider reheating leftovers in a slow cooker on low heat setting for around two hours. Adding more milk or heavy cream can help restore creaminess if needed.
Finally, I prefer serving this dip fresh from the oven or slow cooker with tortilla chips or waffle fries as tasty dipping options. That said, cold Gringo Dip is delicious too – lend me your taste buds so you can satisfy your craving for this delicious cheesy spinach queso dip even on a warm day!
Tips for Perfect Results
When it comes to making the perfect Gringo Dip, there are a few tips and tricks that can help you achieve the best results. Here are some of my tried-and-tested tips to ensure your dip is creamy, full of flavor, and ready to impress your guests.
Firstly, make sure that your frozen creamed spinach is fully thawed before you use it. This will ensure that it blends smoothly with the other ingredients and doesn’t leave any clumps in your dip. You can let it thaw in the fridge overnight or defrost it in the microwave on a low power setting.
Another crucial tip is to blend all the ingredients together thoroughly. To do this, preheat your slow cooker or saucepan and add all your ingredients starting from milk, heavy cream, and cheeses. Stir them continuously until everything melts and combined.
Once blended, I recommend letting the dip sit for at least 10 minutes to allow the flavors to meld together properly. Patience is key here as it can be tempting to dive straight into the dip as soon as it’s made. This resting time allows for the cheese to set in and thickens up later.
If you want to spice up your Gringo Dip a little more by adding a bit of heat, start with just a pinch of cayenne pepper first. You don’t want to overpower the other flavors in your dip with too much spice–go slowly, tasting between each addition until you reach your desired level of heat.
Lastly, don’t skimp on the grated Parmesan cheese when serving. The nutty flavor adds a finishing touch that takes this recipe from yummy appetizer status to drool-worthy dinner recipe.
Keep these tips in mind as you prepare this dish and you will be sure to impress everyone!
Bottom Line
Now that you have learned how to make the 54th Street Grill Gringo Dip Copycat Recipe, it is time for you to impress your guests with this mouth-watering and delicious dip. This dip is perfect for any occasion, from game day parties to family gatherings or even just a simple snack.
I hope that my instructions, tips, and recommendations have been helpful to you, and that you will enjoy making this dip as much as I do. Just remember to follow the recipe carefully and use high-quality ingredients for the best results. With its rich flavor and creamy texture, your guests will be asking for seconds.
So go ahead, try out this recipe and let your taste buds dance with joy. And if you’re ever in Kansas City, be sure to stop by the 54th Street Grill Bar and try out their famous Gringo Dip along with their other yummy appetizers. Until then, enjoy the flavors of this delicious copycat version in the comfort of your own home!
54th Street Grill Gringo Dip Copycat Recipe
Ingredients
- 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)
Instructions
- 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!
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!