If there are two things I can’t resist, it’s a chunky salsa and a cheesy dip—and this copycat 54th Street Gringo Dip is the perfect mash-up of both! It’s a creamy Tex-Mex dip that’s rich, melty, and packed with flavor. I made it with Velveeta queso blanco, a generous scoop of pico de gallo, and Parmesan cheese for a rich flavor depth. It’s my go-to dip for chips and veggies to throw together for game day, casual get-togethers, or honestly—just a cozy night in.
For me, this dip hits all the right notes—it’s cozy and cheesy, with a hint of spice from the cayenne. Velveeta queso is my top choice when it comes to a creamy dip. I also use it in my crockpot queso—it melts down perfectly and melds beautifully with the other ingredients. Paired with parmesan, it creates a rich, salty depth that makes the whole thing taste a little more elevated than your average party dip. The fresh pico adds just the right amount of brightness, and the spinach gives it a little heartiness that makes each bite feel satisfying. Whether I’m scooping it up with chips or sneaking bites straight from the skillet, this one’s always a crowd-pleaser—and a personal favorite.
Tips for Beginners
- My favorite way to defrost frozen spinach is to just pop it into a mesh strainer and run warm water over it—it thaws in minutes. I break it up with my fingers as it softens, then wrap it in a clean kitchen towel and squeeze out all the extra water.
- Cut the Velveeta into large cubes before adding it to the pan—this helps it melt more evenly and speeds things up a bit. Just be sure to keep the heat at medium; it’s tempting to turn it up, but low and slow is key for that smooth, silky texture without any clumps or scorching at the bottom of the pan.
- Keep stirring as you go, especially once you add the milk and cheese. It helps everything come together evenly and prevents sticking.
Copycat 54th Street Gringo Dip
Ingredients
- 5 ounces frozen spinach
- 16 ounces Velveeta queso blanco or 1 package, cut into large cubes
- 1 1/4 cups whole milk
- 1 1/2 cups prepared Pico de Gallo
- 1/4 cup Parmesan cheese
- 1/4 teaspoon cayenne pepper*
Instructions
- Defrost the frozen spinach. Once defrosted, squeeze out the excess water. Then, roughly chop.5 ounces frozen spinach
- In a saucepan over medium heat, melt the Velveeta cheese, stirring until smooth.16 ounces Velveeta queso blanco
- Add in the milk and whisk until incorporated.1 1/4 cups whole milk
- Stir in the Pico de Gallo, spinach, Parmesan cheese, and cayenne pepper. Continue stirring over heat until the dip is hot. The dip will thicken as it sits.1 1/2 cups prepared Pico de Gallo, 1/4 cup Parmesan cheese, 1/4 teaspoon cayenne pepper*
- Serve with chips.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Copycat 54th Street Gringo Dip Step by Step
Gather the ingredients: Gather all the ingredients together. Defrost 5 oz of frozen spinach. Once the spinach is defrosted, squeeze out excess water by placing it in a clean kitchen towel or several layers of paper towels and gently pressing until most of the moisture is removed. Roughly chop the spinach.
Melt the Velveeta cheese: Heat a saucepan over medium heat. Add 1 (16 oz) package of Velveeta cheese and let it begin to melt, stirring frequently. Continue stirring until the cheese is completely melted and smooth.
Layer with milk: Whisk in 1 ¼ cups whole milk until it’s fully incorporated.
Add the remaining ingredients: Stir in 1 ½ cups prepared pico de Gallo, the 5 oz of spinach, ¼ cup Parmesan cheese, and ¼ tsp cayenne pepper. Keep stirring over medium heat until everything is fully combined and the dip is heated through. It will continue to thicken slightly as it sits.
Serve and enjoy: Serve with your favorite tortilla chips or veggie sticks and enjoy!
How to Store and Reheat
Sometimes I’ll make this to enjoy alone, so I definitely have leftovers. I like to let the dip cool completely and then store it in an airtight container in the fridge for up to 4 days. You can make this dip a day in advance and just reheat it gently before serving. My favorite method to reheat is on the stovetop over low heat. Stir frequently, adding a splash of milk if needed to loosen it up. I don’t recommend freezing dips made with lots of dairy because the consistency may change.
Serving Suggestions
I love serving this dip straight from the skillet while it’s still warm and melty—it makes any get-together feel a little more special. It’s perfect for game days, casual happy hours, or even just a cozy Friday night at home with a good movie. I usually pair it with tortilla chips, but it’s also great with fresh veggie sticks like bell peppers, carrots, or celery if you’re looking for a lighter option. Sometimes, I’ll even spoon it into warm tortillas or use it as a cheesy topping for baked potatoes or pulled pork nachos.
