54Th Street Grill Gringo Dip Copycat - cooking 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)

Preparation

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!