Copycat 54th St. Gringo Dip

• Vegetarian
• Gluten free

• Produce

  • 10 oz Spinach, frozen

• Condiments

  • 16 oz Your favorite salsa

• Baking & Spices

  • 1 tsp Cayenne

• Dairy

  • 1 cup Milk
  • 1 cup Pepperjack cheese
  • 1 block Velveeta queso blanco cheese

Found on sunshine-recipes.com

Description

Ingredients

• 1 block (2lbs) Velveeta queso blanco cheese
• 1 cup shredded pepperjack cheese
• 16 oz of your favorite salsa, chunky works best for this recipe
• 1 cup milk
• 1 tsp cayenne
• 10 oz frozen chopped spinach, thawed
• 1 block (2lbs) Velveeta queso blanco cheese
• 1 cup shredded pepperjack cheese
• 16 oz of your favorite salsa, chunky works best for this recipe
• 1 cup milk
• 1 tsp cayenne
• 10 oz frozen chopped spinach, thawed

Directions

• In a large saucepan, melt the Velveeta cheese, pepperjack cheese, salsa, milk, and cayenne together, stirring frequently.
• Add the spinach a spoonful at a time, then stir into the cheese. If the spinach is added all at one time, it will clump together. You dont want that!
• Serve my favorite way, with waffle fries, or with tortilla chips.